Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat
Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat
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DOI：
10.1016/j.meatsci.2005.09.010
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发表时间：
2006-07-01
期刊：
影响因子：
7.1
通讯作者：
Takahashi, K.
中科院分区：
文献类型：
--
作者：
Ji, J. -R.;Takahashi, K.
我们研究了各种肉类死后肌浆游离钙浓度的变化，以阐明肉类的嫩化机制，并采取足够的措施防止肉中的钙离子污染。对肉糜进行均质处理，用原子吸收分光光度法测定可溶性钙离子浓度，发现游离钙离子浓度增加，其增加速率随肉糜种类的不同而不同，无论骨骼肌的解剖类别、时间老化或畜禽种类，游离钙离子浓度都在210-230 μ M的狭窄范围内。在2 mM ATP存在下均质，死后立即钙浓度为100 nM。在肉的老化过程中，磷脂从肌浆网中释放出来。钙离子很可能通过磷脂释放形成的通道渗漏到肌质中。(c) 2006 Elsevier Ltd.版权所有。
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.