Dalrymple R H, Hamm R
Z Lebensm Unters Forsch. 1975 Oct 27;158(6):333-9. doi: 10.1007/BF01787077.
Ground bovine longissimus and rabbit white muscles were frozen (-25 degrees C) in the prerigor state and subsequently thawed(+20 degrees C) to determine the combined effect of grinding and freezing on glycolytic metabolites and enzymes. Frozen ground muscle, when compared to unfrozen ground tissue, showed significantly lower hexose monophosphates and significantly greater levels of all metabolites from fructose diphosphate to phosphoenolpyruvate, indicating activation of phosphofructokinase and inhibition of pyruvate kinase during the freezing process. Thawing caused rapid glycolysis and the metabolites returned to near unfrozen levels by the time glycolysis ceased, due to strong activation of phosphorylase by Ca2+. Both muscle types had a similar pattern of changes.
将牛的背最长肌和兔的白肌在僵硬前状态下冷冻（-25℃），随后解冻（+20℃），以确定研磨和冷冻对糖酵解代谢物和酶的综合影响。与未冷冻的研磨组织相比，冷冻的研磨肌肉显示出显著更低的己糖单磷酸，以及从果糖二磷酸到磷酸烯醇丙酮酸的所有代谢物水平显著更高，这表明在冷冻过程中磷酸果糖激酶被激活，丙酮酸激酶受到抑制。解冻导致快速糖酵解，由于Ca2+对磷酸化酶的强烈激活，到糖酵解停止时，代谢物恢复到接近未冷冻时的水平。两种肌肉类型具有相似的变化模式。
