Rola miozyny w kreowaniu właściwości funkcjonalnych mięsa : część 2 : udział miozyny w wiązaniu i utrzymywaniu wody przez tkankę mięśniową oraz zdolność żelowania miozyny

• Autorzy: Janina Wołoszyn
• Języki publikacji: PL

Abstrakty

Scharakteryzowano miozynę, białko występujące w mięśniach i biorące udział w jego skurczach. Zwrócono uwagę na zdolność żelowania miozyny oraz na rolę subfragmentów miozyny w żelowaniu.

EN

The gel forming ability of myosin and role of its subfragments (heavy and light meromyosin) in the heat-induced gelation mechanisms were discussed. This report describes also influence of myosin on water-holding capacity of meat muscles. (original abstract)

Słowa kluczowe

PL

Mięso; Badanie jakości mięsa

EN

Meat; Meat quality tests

• Czasopismo: Prace Naukowe Akademii Ekonomicznej we Wrocławiu
• Rocznik: 1993
• Numer: nr 659 Technologia
• Strony: 73--80

Twórcy

autor

Janina Wołoszyn

Bibliografia

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