Table 4. The contents of bound bromophenol blue (BPB, μg) and total free sulfhydryl groups (nmol/mg) in myosin extract of the pork treated by high hydrostatic pressure
Treatment1) | Bound BPB (μg) | Sulfhydryl group (nmol/mg) |
0.1 MPa | 20.60a | 19.18 |
200 MPa | 14.12b | 20.44 |
SEM2) | 1.758 | 1.013 |
0.1 MPa, pork meat without the treatment of high hydrostatic pressure; 200 MPa, pork meat treated by high hydrostatic pressure at 200 MPa for 3 min.
Standard error of the least square mean.
Different letters indicate significant differences between means (p<0.05).