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Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat

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タイトル: Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat
著者: Takahashi, Koui 著作を一覧する
Ji, JR 著作を一覧する
キーワード: sarcoplasmic calcium
post-mortem changes
meat tenderisation
post-mortem ageing
calcium theory
発行日: 2006年 7月 1日
出版者: Elsevier
誌名: Meat Science
巻: 73
号: 3
開始ページ: 395
終了ページ: 403
出版社 DOI: 10.1016/j.meatsci.2005.09.010
抄録: We studied post-mortem changes in the concentrations of sarcoplasmic free calcium in various meats to clarify the tenderisation mechanism of meat, taking sufficient care to prevent contamination with calcium ions other than those in meat. When minced meats were homogenised and concentrations of soluble calcium ions were determined by atomic absorption spectrophotometry, it was found that the concentration of free calcium increased, the rate of increase varying depending on the species, and reached a narrow range of 210–230 μM regardless of the anatomical class of skeletal muscle, chronological ageing or animal and fowl species. The calcium concentration was 100 nM immediately post-mortem when homogenisation was performed in the presence of 2 mM ATP. Phospholipids were liberated from the sarcoplasmic reticulum during ageing of meat. It is likely that calcium ions leak into the sarcoplasm through channels formed by phospholipid liberation.
Rights: Copyright © 2006 Elsevier Ltd All rights reserved.
Relation (URI):
資料タイプ: article (author version)
出現コレクション:雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

提供者: 高橋 興威


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