Ostoja Halina, Cierach Marek
University of Warmia and Mazury, Faculty of Food Science, Department of Meat Technology and Chemistry, Plac Cieszyński 1. PL-10-957 Olsztyn, Poland.
Nahrung. 2003 Dec;47(6):388-90. doi: 10.1002/food.200390087.
The aim of the present study was to determine the effect of aqueous solutions of calcium chloride and calcium lactate on the solubility of beef collagen in raw and cooked meat. The content of total collagen, water- and acetic acid-soluble collagen and insoluble collagen was determined in beef samples. Shearing force was measured after heat treatment. It was found that calcium ions had no significant effect on the solubility of muscular collagen. An improvement in beef tenderness (27%-34%) caused by calcium ions did not result from breaking of the native structure of muscular collagen.
本研究的目的是确定氯化钙和乳酸钙水溶液对生肉和熟肉中牛肉胶原蛋白溶解度的影响。测定了牛肉样品中总胶原蛋白、水溶性和乙酸溶性胶原蛋白以及不溶性胶原蛋白的含量。热处理后测量剪切力。结果发现，钙离子对肌肉胶原蛋白的溶解度没有显著影响。钙离子导致牛肉嫩度提高（27%-34%）并非源于肌肉胶原蛋白天然结构的破坏。
