den Hartog J M
Tijdschr Diergeneeskd. 1980 Nov 15;105(22):967-74.
Until recently, the muscle meat protein content of comminuted and heated meat products could be estimated by subtracting the connective tissue content from the total protein content. Both contents can be fairly well determined. Today, however, the potential use of non-meat proteins makes it very difficult to estimate the muscle protein content of the meat product. This is one of the reasons for which extensive studies were done to develop a direct method for determination of the muscle meat content. An accurate parameter for this muscle meat is not available. In the present investigations, the proteins of meat of various animals (cow, pig, chicken and horse) were studied by SDS polyacrylamide gel electrophoresis. The thermo stability (heating for 30 minutes at temperatures ranging from 50 degrees C- 120 degrees C) of the meat proteins was also studied. The pherograms of the SDS-extracts of these kinds of meats appeared to be very similar. The various myofibrillar proteins were plainly perceptible in every case. Particularly actin was found to be resistant to a heating procedure for 30 minutes at 90 degrees C (and even higher). As regards the analytical problems relating to the estimation of the muscle meat content, actin would appear to offer good perspectives.
直到最近，碎肉和加热肉制品的肌肉蛋白含量还可以通过从总蛋白含量中减去结缔组织含量来估算。这两种含量都能得到比较准确的测定。然而如今，非肉类蛋白的潜在用途使得估算肉制品的肌肉蛋白含量变得非常困难。这就是开展大量研究以开发直接测定肌肉肉含量方法的原因之一。目前尚无针对这种肌肉肉的准确参数。在本研究中，通过SDS聚丙烯酰胺凝胶电泳对各种动物（牛、猪、鸡和马）的肉中的蛋白质进行了研究。还研究了肉蛋白的热稳定性（在50℃至120℃的温度下加热30分钟）。这些肉类的SDS提取物的图谱看起来非常相似。在每种情况下，各种肌原纤维蛋白都清晰可辨。特别发现肌动蛋白在90℃（甚至更高温度）下加热30分钟的过程中具有抗性。关于与估算肌肉肉含量相关的分析问题，肌动蛋白似乎具有良好的前景。
