IDENTIFIKASI DAGING BABI DALAM SOSIS MELALUI KARAKTERISASI PROTEIN MYOFIBRIL
Abstract: The aim of the
research was to know protein characteristis of beef and pork sousage. The
methods was analitical study like was experiment of the effect of several
treatment. The result showed the loss protein when sousage
making : desmin,
tropomiosin 1, myosin rantai
ringan (LC1), troponin
1 dan troponi
T. There was more thickness of three protein band was detected ini
sousage of pure beef (100%) then after pork
substitution. It was
unknown protein MW
75,98 KD, actin
MW 46,37 KD and troponin
T MW 39,33 KD.
Specific defferent was
decrease of troponin
T comparable increase
of pork substitution
25%, 50% and 100%.
Penulis: Edy Susanto
Kode Jurnal: jppeternakandd110133
