Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat

被引：55

作者：

Ji, J. -R. ^{[1
]}

Takahashi, K. ^{[1
]}

机构：

[1] Hokkaido Univ, Fac Agr, Dept Anim Sci, Meat Sci Lab, Sapporo, Hokkaido 0608589, Japan

来源：

MEAT SCIENCE | 2006年 / 73卷 / 03期

关键词：

sarcoplasmic calcium; post-mortem changes; meat tenderisation; post-mortem ageing; calcium theory;

D O I：

10.1016/j.meatsci.2005.09.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We studied post-mortem changes in the concentrations of sarcoplasmic free calcium in various meats to clarify the tenderisation mechanism of meat, taking sufficient care to prevent contamination with calcium ions other than those in meat. When minced meats were homogenised and concentrations of soluble calcium ions were determined by atomic absorption spectrophotometry, it was found that the concentration of free calcium increased, the rate of increase varying depending on the species, and reached a narrow range of 210-230 mu M regardless of the anatomical class of skeletal muscle, chronological ageing or animal and fowl species. The calcium concentration was 100 nM immediately post-mortem when homogenisation was performed in the presence of 2 mM ATP. Phospholipids were liberated from the sarcoplasmic reticulum during ageing of meat. It is likely that calcium ions leak into the sarcoplasm through channels formed by phospholipid liberation. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：395 / 403

页数：9

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