# DSC를 이용한 PSE돈(豚) 육단백질(肉蛋白質)의 변성(變性)에 관한 연구(硏究)

• Kim, Cheon-Jei (Department of Animal Products Science, Kon Kuk University) ;
• Honikel, K.O. (Department of Chemistry and Physics, Federal Institute of Meat Research) ;
• Choe, Byung-Kyu (Department of Animal Products Science, Kon Kuk University)
• 김천제 (건국대학교 축산가공학과) ;
• ;
• 최병규 (건국대학교 축산가공학과)
• Published : 1989.04.01
• 35 6

#### Abstract

The influence of the storage temperature and time after slaughter on the thermal denaturation of PSE porcine muscle protein was studied by differential scanning calorimetry and by measuring the solubility of the sarcoplasmic proteins. In the DSC therodiagram a decrease of the endotherm enthalpy of the myosin plus sarcoplasmic proteins in PSE muscle could be observed with an increase in the storage temperature and time of post mortem. Storage temperature at $20^{\circ}C$ during the first four hours of post mortem resulted in relatively slight denaturation of myosin plus sarcoplasmic proteins in PSE muscle. Storage temperature above $25^{\circ}C$ caused to increase the denaturation of muscle proteins. The minimal drip loss in PSE muscle could be observed, when the muscle was cooled to $2^{\circ}C$ as quickly as possible post mortem. However, when stored for several hours of post morte at a temperature between $32^{\circ}C-38^{\circ}C$, the drip loss reached the level established for PSE muscle. The paleness of PSE muscle could be prevented to some extent by rapid chill to $20^{\circ}C$ post mortem. The more the muscle proteins in the PSE muscle become denatured during the early storage period of post mortem, the more the drip loss increases. With the increase in the denaturation of myosin plus sarcoplasmic proteins in PSE muscle with regard to temperature of post mortem, there was a corresponding decrease in the solubility of the sarcoplasmic proteins in PSE muscle.

#### Keywords

PSE procine;sarcoplasmic protein;DSC-thermodiagram;endotherm enthalpy