Calpain activation and proteolysis in postmortem goose muscles

文化大學機構典藏 CCUR > 環境規劃暨生物資源學院 > 農學院 > 動物科學系 > 期刊論文 > Item 987654321/48904

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/48904

题名:	Calpain activation and proteolysis in postmortem goose muscles
作者:	Chang, YS (Chang, Ya-Shiou) Wu, SY (Wu, Shin-Yi) Stromer, MH (Stromer, Marvin H.) Chou, RGR (Chou, Rong-Ghi R.)
贡献者:	動科系
关键词:	calpain goose muscle postmortem proteolysis tenderization
日期:	2020-01
上传时间:	2020-12-14 10:32:58 (UTC+8)
摘要:	Meat tenderness is considered as the most important criterion for meat quality by consumers and can be improved by the actions of endogenous proteases, mainly calpains, during postmortem storage at 0-5 degrees C. The purpose of this study, therefore, was to examine the postmortem calpain activation and proteolysis in breast (BM) and leg and thigh (LM) muscles of White Roman goose. BM and LM were taken from goose carcasses (n = 15) at 0 (10-15 min postmortem), 1, 3, and 7 days of storage at 5 degrees C. The decrease in postmortem pH, calpain-1 and -11 activities, and contents of the calpain-1 80 kDa subunit and desmin was more rapid (p<.05) in BM than in LM. Our results show that postmortem proteolysis was more extensive in BM than in LM of White Roman goose, not only because the difference in fiber type composition between two muscles, but because the rate and extent of calpain activation were greater in BM as well. These results may provide useful information to optimize meat processing for different muscles in goose industry.
關聯:	ANIMAL SCIENCE JOURNAL 卷冊: 91 期: 1 文獻號碼: e13423
显示于类别:	[動物科學系 ] 期刊論文

文件中的档案:

档案	描述	大小	格式	浏览次数
index.html		0Kb	HTML	232	检视/开启

检视Licence

在CCUR中所有的数据项都受到原著作权保护.