Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.566-572
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- 1996
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- 0367-6293(pISSN)
Measurement of Meat Tenderization during Post-mortem Aging by the Indirect Immunofluorescence Method
간접면역형광법(間接免疫螢光法)을 이용(利用)한 숙성중(熟成中) 식육(食肉)의 연화정도(軟化定度) 측정(測定)
- Ahn, Dong-Hyun (Department of Food Engineering, Pusan National University of Technology)
- 안동현 (부산공업대학교 식품공학과)
- Published : 1996.06.30
Abstract
The relationship between the myofibrillar fragmentation and zeugmatin during post-mortem aging was in vestigated by indirect immunofluorescence method using antizeugmatin Antiserum as a measure of meat tenderization. The antizeugmatin antiserum was prepared using bands separated by SDS-PAGE and reacted specifically with zeugmatin, showing no cross-reactivity with the other myofibrillar proteins. By the indirect immunofluorescence method, this antiserum stained the fresh myofibrillar However, the fluorescence intensity decreased with post-mortem time and almost disappeared within 24 hr of storage, in parallel with the myofibrillar fragmentation. It was therefore concluded that zeugmatin can be conveniently used as a measure of meat tenderization during post-mortem aging by immunoflurescence method.