ZIB

Treffer pro Seite

Treffer 1 - 1 | 1 Treffer

Alles auswählen Exportieren

Digitale Medien

Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated Beef (1999)

Sekikawa, M. ; Seno, K. ; Shimada, K. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 64 (1999), S. 0

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Electrical stimulation (ES) of a beef carcass increases the content of free amino acids, which affects meat flavor. Levels of glutamic acid (Glu)-aminopeptidase activity were similar in both control and ES meat but decreased during storage to about 65% at 14 days. When 2-ketoglutaric acid (a substrate of transaminase) was added to the sarcoplasm, the level of Glu increased. Transaminase activity was unaffected by storage and was about 20% greater in ES than in the control. Transaminase activity in beef was confirmed when radioactive 2-ketoglutaric acid was added to the sarcoplasm. Results suggest that transaminase contributes to accumulation of some amino acids such as Glu in beef during conditioning.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15046.x

Bibliothek	Standort	Signatur	Band/Heft/Jahr	Verfügbarkeit

Andere fanden auch interessant ...

Artikel (Nationallizenzen)

Volltext

Treffer 1 - 1 | 1 Treffer