Effect of lactic or acetic acid on degradation of myofibrillar proteins in post-mortem goose (Anser anser) breast muscle
✍ Scribed by Hwang, Ing-Haur; Lin, Chin-Wen; Chou, Rong-Ghi R
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 283 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
The effects of lactic acid (LA) and acetic acid (AA) on changes in myo®brillar proteins of post-mortem goose breast muscle marinated for 24 h at 5 °C were studied. Puri®ed myo®brils were prepared from 0.1 M LA or AA samples and controls (non-marinated samples) after 0, 1, 3, 7 or 14 days of storage at 5 °C. The changes in myo®brillar proteins of goose muscle were examined by SDS-PAGE. Goose breast muscle marinated in LA and AA exhibited degradation of myosin heavy chains. The appearance of $95 and $27 kDa components and the disappearance of titin and nebulin were also more rapid than for control muscle. These results suggest that acid marination enhanced the post-mortem proteolysis of goose breast muscle.