氯化鈣對鵝胸肉嫩度及中性依鈣酵素活性之影響

Tenderness and Calpain Activity of Goose Breast Muscles as Affected by Calcium Chloride

謝岱燕(Dai-Yan Shie) ； 歐柏榮(Bor-Rung Ou) ； 郭俊欽(Chun-Chin Kuo)

《臺灣農業化學與食品科學》 43卷2期 (2005/04) Pp. 108-114

https://doi.org/10.6578/TJACFS.2005.015

摘要

本試驗在鵝肉中添加肉重10%之0.2 M氯化鈣溶液或去離子水（控制組），並在2℃下貯藏1、3、6、12、24和48小時，其主要目的乃探討氯化鈣及屠後時間對鵝胸肉組成、pH值、剪力值、肌原纖維蛋白質濃度、肌纖維斷裂指數及μ-calpain與m-calpain活性之影響。氯化鈣處理組之鈣離子濃度與肌原纖維斷裂指數較控制組高，而pH值、肌原纖維蛋白質含量及剪力值則較低。氯化鈣能增加鵝胸肉之嫩度。所有樣品之肌原纖維蛋白質濃度、pH值、剪力值隨屠後時間增加而減少，但肌原纖維斷裂指數則增加。屠後第一小時，氯化鈣處理組之μ-calpain與m-calpain活性以及控制組之μ-calpain活性並無法測得，但控制組之m-calpain活性隨屠後時間之增加而降低。

關鍵字

鵝肉 ； 氯化鈣 ； 屠後貯藏時間 ； 肌原纖維斷裂指數 ； 剪力值 ； 中性依鈣酵素

並列摘要

The purposes of this study were to investigate the effect of calcium chloride and post-mortem time on the composition, pH, shear stress value, myofibrillar protein concentration, myofibrillar fragmentation index (MFI) and the activity of μ-calpain and m-calpain. Goose breast meat was added with l0% calcium chloride (0.2 M) and stored at 2℃ for 1, 3, 6, 12, 24 and 48 h. Calcium chloride treatment had higher calcium concentration and MFI value than those in the control; however, the pH value, myofibrillar protein concentration and shear stress value was lower than those in the control group. Tenderness of goose breast meat was improved by the addition of calcium chloride. The myofibrillar protein concentration, pH value and shear stress value of all meat samples decreased, but MFI value increased with post-mortemtime. At 1 h post-mortemtime, activities of μ-calpain and m-calpain in the calcium chloride treatment, and activity of μ-calpain in the control group were not detected. Activity of m-calpain in the control decreased with postmortem time.

並列關鍵字

Goose ； Calcium chloride ； Post-mortem time ； Myofibrillar fragmentation index ； Shear stress value ； Calpain