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Post‐mortem changes in goose ( Anser anser ) breast muscles as affected by calcium chloride marination
Author(s) -
Chou RongGhi R,
Lin KouJoong,
Tseng TsaiFuh,
Wu ChaenPing
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740680306
Subject(s) - marination , myofibril , goose , chemistry , calcium , fragmentation (computing) , anatomy , food science , biochemistry , biology , paleontology , ecology , organic chemistry
Effect of calcium chloride marination at 5°C on post‐mortem changes in goose breast muscles was studied. Purified myofibrils were prepared from 0.1 M CaCl 2 marinated muscles and controls (nonmarinated samples) after 0, 1, 3, 7 and 14 days of marination. The changes in myofibril fragmentation index (MFI), myofibrillar proteins and Z‐line structure of goose muscles were examined. Goose breast muscles marinated in 0.1 M CaCl 2 at 5°C exhibited a more rapid rate of an increase in MFI, the appearance of 30 kDa component, and the disappearances of troponin‐T, ω‐actinin, titin, nebulin, and Z‐line structure than controls muscles did. It is concluded that 0.1 M CaCl 2 marination at 5°C accelerates the post‐mortem changes in goose breast muscles.