Stangierski J, Kijowski J
Agricultural University of Poznan, Laboratory of Poultry Products Technology, Poland.
Nahrung. 2000 Oct;44(5):333-8. doi: 10.1002/1521-3803(20001001)44:5<333::AID-FOOD333>3.0.CO;2-G.
The influence of various conditions affecting the isolation of a myofibrillar preparation (MP) from chicken mechanically recovered meat (MRM), i.e. the time of additional chopping in a bowel chopper, washing time, the number of washings, and the water to MRM ratio, on the recovery of dry matter and myofibrillar protein, and fat content in the preparation was investigated. The following particular steps were determined to be the most desirable parameters: chopping MRM for 10 minutes, washing time of 15 minutes, 3 (or 2) consecutive washings, 3:1 water to MRM ratio (v/w). Under these conditions a significant decrease of fat content (93% on average) was found in comparison to the content in MRM. The removal of fat, sarcoplasmic protein and connective tissue increased the concentration of myofibrillar protein. The number of aqueous washings of MRM had the biggest influence on the protein and fat content in the concentrate. Electrophoretic analysis (SDS-PAGE) of protein in the preparation obtained under optimal conditions showed that myosin heavy chains (MHC) and actin constituted approximately 50% of all the proteins in the preparation.
研究了各种条件对从鸡肉机械回收肉（MRM）中分离肌原纤维制剂（MP）的影响，即切碎机中额外切碎的时间、洗涤时间、洗涤次数以及水与MRM的比例，对制剂中干物质、肌原纤维蛋白回收率以及脂肪含量的影响。确定以下特定步骤为最理想的参数：将MRM切碎10分钟、洗涤时间15分钟、连续洗涤3次（或2次）、水与MRM的比例为3:1（v/w）。在这些条件下，与MRM中的脂肪含量相比，发现脂肪含量显著降低（平均降低93%）。脂肪、肌浆蛋白和结缔组织的去除增加了肌原纤维蛋白的浓度。MRM的水洗次数对浓缩物中的蛋白质和脂肪含量影响最大。对在最佳条件下获得的制剂中的蛋白质进行电泳分析（SDS-PAGE）表明，肌球蛋白重链（MHC）和肌动蛋白约占制剂中所有蛋白质的50%。
