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Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality
Author(s) -
Przybylski Wiesław,
Kaczor Damian,
Żelechowska Elżbieta,
Jaworska Danuta,
KajakSiemaszko Katarzyna,
Boruszewska Kinga,
Jankiewicz Urszula
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13424
Subject(s) - glycogen phosphorylase , food science , phosphoglycerate mutase , tenderness , chemistry , glycogen , enzyme , biochemistry , phosphofructokinase , lactic acid , sarcoplasm , pyruvate kinase , glycolysis , biology , endoplasmic reticulum , bacteria , genetics
The aim of this research was to correlate the sarcoplasmic protein profile of the natural drip loss of muscle with the technological and sensory quality of pork meat. Material for analysis was taken from 14 PenArLan pigs. Simple analysis of relationships between the test protein and meat quality traits showed that they adopt a range of from –0.58 to 0.72. It has been shown that the significance of glycolysis expressed as level of glycogen and lactic acid may be 86% (coefficient of correlations, C R = 0.93), explained by the amount of certain enzymes. The higher relation has been obtained between studied enzymes and value of pH 24 , L * and b * parameters of raw meat (98%; C R = 0.99). By contrast, L * and a * parameters, sour flavor, and tenderness of grilled meat in 79% can be explained based on the content of the enolase, glyceraldehyde‐3‐phosphate dehydrogenase, and phosphoglycerate mutase ( C R = 0.89). The results of the multiple regression showed that amount of lactic acid was related to the quantity of the 3 enzymes: phosphofructokinase, AMP deaminase, phosphorylase b/phosphorylase b kinase ( r = 0.88).