EFFECT OF DIPHOSPHATE ON BIOCHEMICAL CHANGES POSTMORTEM AND COLD SHORTENING IN GROUND BOVINE MUSCLE.
[In German. / En allemand.]
Author(s) : FISCHER C., HONIKEL K. O., HAMM R.
Type of article: Article
Summary
THE EFFECT OF AMOUNTS (0-10%) OF DIPHOSPHATE (DP) ADDED TO PRE-RIGOR GROUND BOVINE MUSCLE ON THE BREAKDOWN OF GLYCOGEN AND ATP AT 4 DEG C WAS STUDIED. INCREASING DP CONCENTRATION RESULTS IN A GRADUAL ACCELERATION OF THE BREAKDOWN OF GLYCOGEN DOWN TO FRUCTOSE DIPHOSPHATE (FDP). A CONSIDERABLE INHIBITION OF THE FURTHER BREAKDOWN OF FDP OCCURS AT DP CONCENTRATIONS OF 0.4% OR MORE. EVEN AT LOW CONCENTRATIONS, ADDITION OF DP TO PRE-RIGOR GROUND MUSCLE CAUSES AN INHIBITION OF THE COLD SHORTENING OF MUSCLE FIBER FRAGMENTS. A DISCUSSION OF THESE RESULTS LEADS TO THE ASSUMPTION THAT DP COMPETES WITH ATP FOR THE SAME BINDING SITE(S) ON THE MYOSIN AND, THEREFORE ACTS AS AN ATP ANALOGUE.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-2325
- Languages: German
- Source: Z. Lebensm.-Unters. -Forsch. - n. 178
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Cold shortening; Mince; Meat; Chilling; Beef; Ageing (meat); Adenosine triphosphate
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