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Changes in Chicken Muscle Proteins During Aseptic Storage at Above‐Freezing Temperatures a
Author(s) -
KHAN A. W.,
BERG L.
Publication year - 1964
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/j.1365-2621.1964.tb01692.x
Subject(s) - myofibril , sarcoplasm , myosin , fraction (chemistry) , proteolysis , chemistry , casein , biochemistry , biology , food science , enzyme , endoplasmic reticulum , chromatography
SUMMARY Analysis of chicken muscle proteins of 10‐week‐, 4‐month‐, and 8‐month‐old birds, stored under aseptic conditions at 0, 2, and 5°C, showed quantitative changes in the total extractable, myofibrillar, sarcoplasmic, and non‐protein‐nitrogen fractions during 7 weeks storage. Changes were small in the stroma‐protein fraction, actomyosin fraction, and the myosin‐adenosinetriphos‐phatase activity of the actomyosin fraction. The myosin fraction increased during storage except in breast muscle of 10‐week‐old birds. The sarcoplasmic‐protein fraction decreased in the leg muscle of 10‐week‐old birds and the breast muscle of 4‐ and 8‐month‐old birds, but not in the breast muscle of 10‐week‐old birds. The non‐protein‐nitrogen fraction and the amount of protein‐breakdown products increased in both breast and leg meat, irrespective of bird age. Proteolysis increased with storage time and temperature. The significance of proteolytic changes in quality deterioration is discussed, and the results are compared with those previously obtained for storage at below‐freezing temperatures.