The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

D. Savanović, Jovo Savanović, A. Torbica, J. Tomić, Vesna Gojković Cvjetković, R. Grujić
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Abstract

Proteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and shape of the basic ingredients. During the freezing of meat and its storage in the frozen state, various chemical reactions take place causing changes in the proteins. The aim of this paper was to examine the influence of the freezing rate and thawing methods on the changes and behaviour of thymosin proteins in pork meat (M. longissimus thoracis et lumborum) during storage. Protein analyses were performed using capillary gel electrophoresis (CGE) and the SDS-MW Analysis Kit (Beckman Coulter). The meat samples were frozen at 10 different rates (from 0.23 cm/h to 1.43 cm/h). The samples were tested at different times during 60 days of storage at -20oC (after 1, 15, 30, 45, 60 days). Before the analysis, the samples were thawed in the refrigerator, at room temperature and in the microwave. After one day of storing frozen meat samples, the relative concentration of thymosin was less than 1% in all tested samples. During 60 days of storage, most samples had a slight increase in the relative concentration of thymosin. The highest relative concentration of thymosin after 60 days of storage (1.67%) was recorded in a meat sample that was frozen at a rate of 1.10 cm/h and thawed in a microwave oven.
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冷冻速率、冷冻保存时间和解冻方式对猪肉胸腺蛋白酶蛋白浓度的影响
蛋白质是肉中最重要的成分。它们以不同的形式存在于肉类中,具有不同的功能。胸腺酶是存在于许多动物组织中的小蛋白质,分子量为1000 - 15000da。肉类的工艺加工导致基本成分的数量和形状发生变化。在肉的冷冻和冷冻状态下储存的过程中,会发生各种化学反应,导致蛋白质的变化。本文旨在研究冷冻速率和解冻方式对猪肉(M. longissimus胸腰肉)贮藏过程中胸腺蛋白酶蛋白变化和行为的影响。采用毛细管凝胶电泳(CGE)和SDS-MW分析试剂盒(Beckman Coulter)进行蛋白质分析。肉类样品以10种不同的速率(从0.23 cm/h到1.43 cm/h)冷冻。在60天的-20℃条件下(1、15、30、45、60天后),对样品进行不同时间的测试。在分析之前,样品在冰箱、室温和微波炉中解冻。冻肉样品存放1天后,所有样品胸腺素的相对浓度均小于1%。在60天的贮藏期间,大多数样品胸腺素的相对浓度略有增加。在以1.10 cm/h的速度冷冻并在微波炉中解冻的肉类样品中,胸腺素在储存60天后的相对浓度最高(1.67%)。
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