Muscle frog, composition

The formation of free radicals after lipid oxidation is known to play a key role in the deterioration of meat flavor 8, 23), Since proteins constitute a major portion of the muscle s composition, the relationship between chemically active radical species and decomposition of food flavor proteins and peptides needs to be studied in detail. Data has been presented showing the correlation of proteins with flavor (Figures 5 and 6). Data is now presented showing how soluble meat proteins change in an environment where free radicals are induced by a free-radical oxidation generating system or FROG (Figure 10). 

An outer cell membrane separates the intracellular solution or cytoplasm from the extracellular solution. These two solutions differ in their compositions. The extracellular fluid contains primarily Na and CH ions (0.1 to 0.5 M) as well as minor amounts of K+, Ca, and Mg ions, while the cytoplasm has a high concentration of K+ ions (0.1 to 0.5M) and low concentrations of Na and CH ions. Principal anions in the cytoplasm are the relatively large anions of different organic acids, incfuding pofyanions. As an example we report the major inorganic ions contained in the extra- and intracellular solutions of frog muscle (inniM) ... 

The fifth was a molecular biologist, who smiled sweetly and pointed out that all the others had missed the point. The frog jumps because of the biochemical properties of its muscles. The muscles are largely composed of two interdigitated filamentous proteins, actin and myosin, and they contract because the protein filaments slide past each other. This property of the actin and myosin is dependent on the amino acid composition of the two proteins, and hence on chemical, and thus on physical properties. In the last analysis, the molecular biologist insisted, following James Watson, we are all nothing but subatomic particles. 

Chemical Composition of Frog and Mammalian Striated Muscle (as Per Cent of... 

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