The Effect of Storage at Elevated Temperature on Some Proteins of Freeze-Dried Beef

Autor:	L. J. N. Cole
Rok vydání:	1962
Předmět:	Chromatography Atmospheric moisture biology Longissimus dorsi muscle Sarcoplasm chemistry.chemical_element musculoskeletal system Oxygen chemistry.chemical_compound chemistry biology.protein Denaturation (biochemistry) Glucose oxidase Food science Calcium oxide Food Science Oxygen scavenger
Zdroj:	Journal of Food Science. 27:139-143
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1962.tb00073.x
Popis:	SUMMARY In an attempt to determine the effect of oxygen and elevated temperature on freeze-dried beef in a moisture-free atmosphere, two series of storage experiments were conducted on freeze-dried beef slices. In one longissimus dorsi muscle, and in the other semitendinosus, was packaged under commercially feasible conditions where the residual gas contained 2.5 ± 0.5% oxygen and no atmospheric moisture. An in-can desiccant, calcium oxide (CaO), and an oxygen scavenger, Oxyban (glucose oxidase), were added in some instances, and the cans were stored up to 6 months at 100°F. In each series there was marked loss in extractability of actomyosin, and in activity of actomyosin ATPase after 1 month, but only a 40% loss of sarcoplasmic proteins. The residual aldolase activity decreased progressively to 8% at 6 months, whereas the residual water-soluble proteins decreased progressively only to 56%. There was a marked difference between the two series in percent rehydration at 6 mouths: 81.1 in one, and only 26 in the second. Electrophoresis of the sarcoplasmic proteins showed gross denaturation after 1 month at 100°F.
Databáze:	OpenAIRE
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