| Budget Amount *help |
¥1,500,000 (Direct Cost: ¥1,500,000)
Fiscal Year 1990: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1989: ¥900,000 (Direct Cost: ¥900,000)
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| Research Abstract |
Two experiments were conducted to clarify the peptide having a meat taste in sarcoplasm during conditioning of pork, beef and chicken. In Experiment 1 (The first year), the influence of conditioning (0, 3, 6 days at 4^ﾟC) on the content and behavior of peptides in sarcoplasm of pork was investigated. The content of peptides of below molecular weight (M. wt.) 3,500, 1,000 and 500 fractions increased during conditioning. Reversed-phase high performance liquid chromatography (HPLC) profiles showed some condition sensitive fractions in the below M. wt. 3,500, 1,000 and 500 fractions. In Experiment 2 (The last year), the influence of conditioning (beef : 0, 2, 4, 6, 8, 10, 14, 17 days ; chicken : 0, 1, 2, 3 days at 4^ﾟC) on the content and behavior of peptides in the low-melecular weight sarcoplasm fraction and heated soup (supernatant solution obtained by boiling meat homogenate for 20 min) of beef and chicken was investigated. The amount of peptides in the low-molecular weight sarcoplsam fraction and soup of beef and chicken increased during conditioning, particularly in the soup of beef. The SDS-PAGE patterns for lowーmolecular weight components of the sarcoplasm and soup of the conditioned beef and chicken samples exhibited the appearance of components below 10,000 daltons. Size exclusion (SEC) HPLC profiles showed some condition sensitive fractions in the low-molecular weight sarcoplasm fraction and soup during conditioning. SEC/HPLC of the low-molecular weight sarcoplasm fraction of beef sample showed that the first three elution peaks in the stage from 0 to 6 days of conditioning practically disappeared when conditioned for 8 days.
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