Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Early Postmortem Contents of ATP and Other Nucleotides in Normal and Poor Quality-simulated Pork

정상돈육과 모의 열등돈육의 사후 초기 ATP 및 관련 뉴클레오타이드 함량 변화

  • Whang, Key (Dept. of Food Science and Technology, Keimyung University)
  • 황기 (계명대학교 식품가공학과)
  • Published : 2009.09.30
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Abstract

Early postmortem ATP level is known as a good predictor of pork quality. Pork carcasses were divided into two; one was electrically stimulated (ES) to simulate poor quality pork and the other was left untreated and served as a control normal pork. Fractions of longissimus were excised from carcasses regularly for 2 hours after death and deep-frozen ($-80^{\circ}C$) until analyses. The ATP level of normal untreated control pork decreased from 5.00 to 2.04 ${\mu}mole$/g within 2 hours postmortem. The decrement of ATP was approximately 60% of its initial content. In the meantime, ES poor quality pork had a more drastic rate of ATP decrease. Electrical stimulation itself decreased ATP level from 4.70 to 3.50 ${\mu}mole$/g, by approximately 25%. ATP level of ES pork dropped to 1.71 ${\mu}mole$/g within 1 hour postmortem and was further plunged to 0.26 ${\mu}mole$/g and almost exhausted during the next hour. The level of IMP increased from 0.49 to 3.17 ${\mu}mole$/g and it became the dominant nucleotide within 2 hours postmortem. Electrical stimulation prompted the increase of IMP from 0.69 to 3.19 ${\mu}mole$/g and its level went up to 6.64 ${\mu}mole$/g within 2 hours postmortem. The level of ADP also decreased from 1.45 to 0.67 ${\mu}mole$/g for 2 hours after death and ES also accelerated ADP breakdown. The AMP levels were lower than those of other nucleotides and increased from 0.16 to 0.31 ${\mu}mole$/g within 2 hours postmortem. The increase of AMP was accelerated between 60 and 90 minutes after electrical stimulation. Early postmortem electrical stimulation prompted a drastic rate of changes in contents of 4 nucleotides during 2 hours postmortem. In the meantime, the ATP levels for ES poor quality pork were much lower than those of normal pork.

도체의 반을 전기로 자극하여 만든 모의 열등육과 전기처리하지 않은 대조군 정상 돈육을 실험육으로 준비하고 ATP 및 관련 뉴클레오타이드의 사후 초기 함량 변화를 추적하였다. 정상육의 경우 사후 2시간 이내에 ATP 함량은 5.00에서 2.04 ${\mu}mole$/g으로 약 60% 감소하였고 전기자극 열등육은 단지 전기자극 만으로 ATP가 25% 감소하였으며 자극 후 2시간 이내에 ATP의 잔존 함량은 거의 고갈되어 초기함량의 5% 정도로 감소하였다. IMP의 함량은 정상육의 경우 사후 2시간 이내에 0.49에서 3.17 ${\mu}mole$/g으로 급증하였고 같은 시간 동안 전기자극한 모의 열등육은 6.64 ${\mu}mole$/g까지 증가하여 ATP보다도 높은 함량을 갖는 가장 주된 뉴클레오타이드로 등장하였다. 정상육의 ADP 함량은 사후 2시간 이내에 1.45에서 0.67 ${\mu}mole$/g으로 감소하였고 전기자극은 이 감소폭을 더욱 증가시켰다. AMP의 함량은 4개의 뉴클레오타이드 함량 중 가장 낮았으며 사후 2시간 이내에 함량이 0.16에서 0.31 ${\mu}mole$/g으로 증가하였고 전기자극은이 증가 추세를 더욱 가속화하였다. 종합적으로, 전기자극한모의 열등육의 사후 초기 ATP 감소 속도는 매우 빨라서 그 함량이 정상육보다 훨씬 낮은 수준을 보였고 다른 뉴클레오타이드들의 증감 범위와 속도도 정상육에 비해 훨씬 높았음을 확인하였다.

Keywords

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