冷藏한 Broiler의 胸筋에 關한 硏究 : 冷藏 Broiler 胸筋의 食品化學的인 變化 = Studies on Broiler Breast Muscle during Refrigeratede Storage

다국어 초록 (Multilingual Abstract)

1. Breast muscle of Rockhorn broiler was excised and stored for 10day at 4℃. The past mortem change of muscle were studiea by following the Change in Components of the muscle during the storage, prior to its histological examinations. The autolysis in the muscle proceeded rapidly faction 10days, and the value of ultimate pH 5.4 24 hours
2. Extractability of salt-soluble protein from the muscle increased remarkably after 5days, and Consequently nitrogen in this fraction was increased. In contrast, the nitrogen in Salt-insoluble protein was decreased. These were assumed to the precusory phenomena for the incipient putrefaction. Amino nitrogen in the fraction of water-soluble nitrogenous coupounds attained to its maxi-mum value after 3 days.
3. Glycogen and adenye-phosphate phospho were decreased rapidly within 24 hours Reducing sugar was increased in respon to a decrease of glycogen and then decreased. organic phosphorus graduc changed into the inorganic during the storage, Decrease of moisture, mainly due to syneresis, seemed to be carrelated with denaturation of muscle protein.

목차 (Table of Contents)

• Ⅰ. 序論
• Ⅱ. 實驗材料 및 方法
• Ⅲ. 結果 및 考察
• Ⅳ. 要約
• 參考文獻