den Hartog J M, Jonker M A, van Roon P S, Haasnoot W
State Institute for Quality Control of Agricultural Products, PO Box 230, 6700 AE Wageningen, The Netherlands.
Meat Sci. 1988;22(4):293-302. doi: 10.1016/0309-1740(88)90068-X.
In the literature 3-methylhistidine (3-MeHis) is mentioned as a parameter for the determination of meat content. Because of the variable molar ratio of 3-MeHis in the myofibrillar protein myosin, this indicator cannot be used without some restriction. However, the content of 3-MeHis in the myofibrillar protein actin is constant. Moreover, actin is relatively heat-stable in comparison with other muscle proteins. These facts made actin an interesting parameter for determination of the meat (protein) content of heated and raw meat products. Fast protein liquid chromatography (FPLC) was used to separate from a meat extract an actin-containing fraction without myosin. The actin content of the meat was calculated from its content in the fraction. The latter was determined by means of a 3-MeHis method. Several muscles of the beef and pig carcass were examined for their actin contents. Generally, the actin values were comparable with the data reported in the literature. The influence of heat treatment was also studied on one type of beef muscle. The determined actin content was not affected up to a temperature of 85°C.
在文献中，3-甲基组氨酸（3-MeHis）被提及作为测定肉含量的一个参数。由于3-MeHis在肌原纤维蛋白肌球蛋白中的摩尔比可变，该指标在使用时存在一定限制。然而，肌原纤维蛋白肌动蛋白中3-MeHis的含量是恒定的。此外，与其他肌肉蛋白相比，肌动蛋白相对耐热。这些事实使得肌动蛋白成为测定加热和生肉产品中肉（蛋白质）含量的一个有趣参数。采用快速蛋白质液相色谱法（FPLC）从肉提取物中分离出不含肌球蛋白的含肌动蛋白组分。肉中的肌动蛋白含量根据该组分中的含量计算得出。后者通过3-MeHis法测定。对牛肉和猪胴体的几块肌肉进行了肌动蛋白含量检测。总体而言，肌动蛋白值与文献报道的数据相当。还研究了热处理对一种牛肉肌肉的影响。在高达85°C的温度下，所测定的肌动蛋白含量不受影响。
