Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics of Myofibrillar Protein Extracted Leg and Breast Muscles of Dog Meat

개고기 다리와 가슴 근육에서 추출한 근원섬유 단백질의 특성

  • Park Kyung-Sook (Division of Hotel Culinary Art and Nutrition, Daegu Technical College) ;
  • Youn Dong-Hwa (Dept. of Skin Care, Daegu Technical College) ;
  • Jung In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College)
  • 박경숙 (대구공업대학 호텔영양계열) ;
  • 윤동화 (대구공업대학 피부미용과) ;
  • 정인철 (대구공업대학 식음료조리계열)
  • Published : 2006.08.01
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Abstract

This study investigated the extractability, solubility, Mg$^{2+}$-, Ca$^{2+}$- and EDTA-ATPase activity of actomyosin prepared from leg and breast muscle of dog meat. The actomyosin extractability of breast muscle(2,100.6 mg/l00 g) was higher than that of leg muscle(500.8 mg/l00 g). The Mg$^{2+}$-ATPase activity of actomyosin had a high ionic strength of 0.02$\sim$0.05 M KCI and did not differ between leg and breast muscle. The Ca$^{2+}$-ATPase activity of actomyosin had a high ionic strength of 0.02$\sim$0.10 M KCI and leg muscle had a higher level of Ca$^{2+}$-ATPase activity than breast muscle did. The EDTA-ATPase activity was lower in low ionic strength and showed higher in high ionic strength, and increased sharply with increasing ionic strength up to 0.3 M KCI. The solubility of actomyosin did not differ between leg and breast muscle, and the solubility started and ended at KCI concentrations of 0.35 M and 0.4 M, respectively.

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