不同部位鹿肉在宰后成熟过程中超微结构的变化  

Changes of ultrastructure in different part of venison during postmortem aging

作　　者：徐舶[1] 周光宏[1] 徐幸莲[1] 李春保[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室

出　　处：《南京农业大学学报》2008年第1期107-111,共5页Journal of Nanjing Agricultural University

基　　金：吉林省科技计划重点项目(20040226)

摘　　要：研究了宰后成熟处理0、3、5、7、14和21 d的花.马杂交F1鹿背最长肌、半腱肌、冈上肌和腰大肌的肌束膜厚度、肌纤维直径、肌原纤维小片化指数、肌原纤维超微结构和肌肉蛋白降解的变化。结果表明,宰后成熟处理对鹿肉超微结构有显著影响,成熟时间越长,变化越显著。各部位的变化存在差异,成熟对于半腱肌的肌束膜厚度没有影响。肌原纤维小片化指数随成熟时间的延长而增加。腰大肌的肌束膜厚度和肌纤维直径最小,而肌原纤维小片化指数最大。In this paper, the changes of postmortem aging of longissimus dorsi （ LD）, semitendinosus （ ST）, supraspinatus （SP） and poasos major （PM） of venison, a hybrid F1 deer crossed Xifeng sika deer with Tianshan wapiti, were studied. Experiments were carried out on day 0, 3, 5, 7, 14 and 21 including the study of the perimysial thickness, fiber diameter, myofibrillar fragmentation index （MFI）, myofibrils ultrastructure, and SDS-PAGE electrophoresis. The results showed that the ultrastructure of venison significantly changed with postmortem aging. Aging had no influence on perimysial thickness of ST. MFI increased during postmortem aging for all parts. PM had the least size of perimysial thickness and fiber diameter, but the largest MFI.

关 键 词：宰后成熟 鹿肉 超微结构 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]