[Study of the sarcoplasmic and myofibrillary proteins of sublimation dried meat by the method of high-volt electrophoresis in starch gel].

Data obtained from a study of the effect produced by freezing at -196, -30 and -18 degrees and subsequent sublimation drying for 420, 240 and 210 minutes respectively on the sarcoplasmic and myofibrillary proteins of meat are reported. The condition of the proteinic system in the muscle tissue was judged from dissolubility of proteinic substances (by employing methods allowing complete extraction of sarcoplasmic and myofibrillary proteins to be realized) and from electrophoretic mobility in a starch gel. Freezing and sublimation drying were found to result in reduced extractability of both the sarcoplasmic and myofibrillary proteins. The dissolubility of the sarcoplasmic proteins was then 1.7-2,0 times as low as that of the myofibrillary ones. Experiments have demonstrated a definite divergence between the data on the extractability of the proteins and the capacity of the muscle tissue to retain the muscle juice. A close positive correlation between the organoleptic valuation of the desiccated muscle tissue and the content of native myofibrillary proteins, determined through high-voltage electrophoresis in a starch gel, has been established.