Tenderness - An enzymatic view
Tenderness - An enzymatic view
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DOI：
10.1016/j.meatsci.2009.06.008
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发表时间：
2010-02-01
期刊：
影响因子：
7.1
通讯作者：
Parr, Tim
中科院分区：
文献类型：
--
作者：
Kemp, Caroline M.;Sensky, Paul L.;Parr, Tim
肉质不合格的最常见原因之一是韧性。韧性归因于一系列因素，包括肌内结缔组织的量、肌内脂肪和肌节的长度。然而，很明显，肌肉纤维中关键蛋白质的蛋白水解程度是最终嫩度的重要决定因素。本文的目的是描述主要的内源性蛋白水解酶系统，有可能参与肌肉死后蛋白水解，以及现有的实验证据是否支持这种参与。(c)2009年由Elsevier Ltd.出版
One of the most common causes of unacceptability in meat quality is toughness. Toughness is attributed to a range of factors including the amount of intramuscular connective tissue, intramuscular fat, and the length of the sarcomere. However, it is apparent that the extent of proteolysis of key proteins within muscle fibres is significant determinant Of Ultimate tenderness. The objective of this manuscript is to describe the main endogenous proteolytic enzyme systems that have the potential to be involved in muscle postmortem proteolysis and whether the experimental evidence available supports this involvement. (c) 2009 Published by Elsevier Ltd.