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  Biochemical and NMR analysis of glycogen related to meat quality of two RN genotypes
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 Ophav:
Zbikowska, Magdalena Maria1, Forfatter
Karlsson, Anders Hans1, Vejleder
Lindahl, Gunilla1, Vejleder
Larsen, Flemming Hofmann1, Vejleder
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1Det Biovidenskabelige Fakultet, København, Danmark, diskurs:18              
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 Abstract: The objective of this study is to develop an efficient procedure of detecting glycogen in meat samples originated from the pigs of different genotypes using Nuclear Magnetic Resonance. From acquired glycogen spectra integrals as % of samples will be calculated and used to observe the pattern of glycogen degradation. NMR results will be compared with glycogen concentration data obtained from chemical analysis. Glycogen data will be related to meat quality data and the differences between the genotypes will be discussed. The experiment consisted of two types of glycogen analysis: Chemical analysis was performed by hydrolyzing glycogen to glucose with Amyloglucosidase and measuring glucose absorbances in spectrophotometer after addition of Hexokinase.For NMR analysis meat was homogenized in PCA and centrifuged. Supernatant was analyzed in Bruker Biospin 400 magned at 278 K using zgcppr pulse sequence. Peaks in the spectra were identified by looking at their chemical shifts.Both analysis showed higher glycogen content for RN- genotypes and increase in the concentration between 20 and 30 minutes after slaughter. Furthermore PCA score plots showed clear grouping of the genotypes according to glucose and glycogen peaks.Regarding meat quality data RN- samples were characterized by lower pH 24, lower L*, increased redness(a*) and yellowness (b*)values. RN genotype had inferior water holding capacity and lower cooking and Napole yields.
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Master_thesis.pdf (Hovedtekst)
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Basal

Bogmærk denne post: https://diskurs.kb.dk/item/diskurs:19021:2
 Type: Speciale
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Detaljer

Sprog: English - eng
 Datoer: 2008
 Sider: 80 pages
 Publiceringsinfo: København, Danmark : Institut for Fødevarevidenskab
 Indholdsfortegnelse: -
 Note: Food Science and Technology, Food Science and Technology
 Type: Speciale
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