Polarographic Studies on Storage of Meats (XI)

Abstract

It is well known that the change in the chicken meat constituent proceeds faster when the meat is left alone in the room temperature. But t is not obvious yet whether changes in the chicken meat greatly affect the polarographic wave of the protein obtained from that. To obtain the fundamental data on the change of the protein wave from the chicken meat by γ-ray irradiation, we have examined the relation between the protein wave of the stored chicken meat and the change of its components.In the present paper, we have carried out the experiment on the change in the shape and height of the protein wave from the chicken meat during 20° storage under the same conditions as in a previous experiment.The results of the experiment mentioned above are as follows:(1) In each case of water and 7% NaCl extracts obtained from the fresh and stored chicken meats, the maximum of each polarographic wave is located at about -1.38V for the first wave and about -1.55V for the second wave. There is always an increase in the height of the first wave than that of the second wave. A prominent change in the shape of their polarograms is not seen.(2) The wave-heights of the chicken meatproteins can be affected by the concentration of CoCl2 and NH4Cl, but these curves of first and second waves have no crossing point in the range of our experiment.The crossing of the curves of the first and second wave obtained from the NH3-concentration can be found in our experiment.(3) With increasing days of 20° storage, there is a remarkable variation in the Walkiewicz reaction, the pH value, the rate of the Cu-Folin colouring, each free amino acid content and the height of the protein wave from the chicken meat. Respective variation in those is closely related to one another.(4) Each amino acid content which is determined from the fresh and stored chicken meats, is less. This result indicates that the protein waves from those are little affected by each amino acid.