Journal of the Faculty of Fisheries and Animal Husbandry, Hiroshima University Volume 12 Issue 2
1973-12-20 発行

豚肉の保水性に関する研究 : 第1報 各種食品添加物が保水性と肉中のゾル状筋タンパク質の分布におよぼす影響

Studies on the Water-Holding Capacity of Pork : I. Effect of various food additives on the water-holding capacity of pork and on the distribution of muscle proteins existing in sol state in pork
Park, Hyung Kee
Kami, Takayasu
Sera, Hisashi
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abstract
The effect of various food additives on the water holding capacity (WHC) and on the distribution of muscle protein existing in sol state was studied with the M. longissimus dorsi of cured pork.

1) The WHC and the amount of sol state of muscle protein (total protein, myosin, actomyosin) in pork increased markedly by the addition of 2.00% sodium chloride. On the other hand, a mixture of 0.10% potassium nitrate, 0.02% sodium nitrite and 2.00% sodium chloride decreased slightly the WHC and the amount of sol state of muscle protein.

2) The WHC and the amount of muscle protein in sol state increased slightly by the addition of 0.20% potassium sorbate in cured pork, but was not affected by an addition of AF-2.

3) The WHC, the amount of muscle protein and the pH increased markedly by the separate addition of 0.30% sodium pyrophosphate, 0.30% sodium tripolyphosphate and 0.30% sodium hexametaphosphate in cured pork. However, the effect was highest with 0.30% sodium tripolyphosphate, followed by 0.30% sodium pyrophosphate and 0.30% sodium hexametaphosphate.

4) The addition of 0.03% sodium ascorbate and 0.03% sodium erythorbate in cured pork did not affect the WHC, but increased the total protein and actomyosin slightly, while decreasing the myosin considerably.

5) A combination of 0.03% sodium erythorbate, 0.30% sodium tripolyphosphate, 0.20% potassium sorbate and 0.025% AF-2 in cured pork produced a marked increase in the pH, the WHC and in the amount of muscle protein, particularly actomyosin.

In general, the addition of food additives, especially a combination of sodium chloride and sodium polyphosphate increased the amount of sol state of muscle protein, the pH and WHC. The WHC of cured pork is supposed to increase through the increasing of the amount of muscle protein, especially actomyosin.
description
本報の要旨は,第62回日本畜産学会大会(昭和48年8月,岩手大学)において発表した.