摘要
本试验通过对不同月龄苏尼特羊的不同部位的肌肉总胶原蛋白含量的测定与分析,其结果表明,随着月龄的增加,总胶原蛋白的含量呈增加的趋势,相关分析表明,同一月龄不同部位肌肉中总胶原蛋白含量依次为:斜方肌>股二头肌>背最长肌>半腱肌,1、2月龄间总胶原蛋白含量在半腱肌和背最长肌之间没有显著性差异(P>0.05),其他月龄差异均显著(P<0.01),这些结果表明,通过测定肌肉总胶原蛋白的含量可以较客观的评价肉的嫩度。
The characteristics of collagen of Sunit Mutton of different ages and different parts were studied. The result showed that with the growth of the age ,the content of total collagen was increased .Correlation analysis showed that the contents of total collagen of the different parts in the same muscle were as follows： trapezius muscle 〉 biceps femoris〉 longissimus dorsi muscle〉 semitendinosus, 1,2 months of age between the content of, total collagen of semitendinosus muscle and longissimus muscles there was no significant difference between （P〉 0.05）,There was significant difference in the others ages （P〈0.01）. These results indicate that the determination of the content of total collagen in muscle can be more objective evaluation of meat tenderness.
出处
《肉类研究》
2009年第10期55-57,共3页
Meat Research
关键词
总胶原蛋白
羟脯氨酸
嫩度
total collagen
hydroxyprolin
tenderness
