宰后牦牛肉成熟过程中钙激活酶与嫩度指标的相关性分析  

Correlation Analysis between Calpains and Tenderness Indexes during Postmortem Aging of Yak Meat

作　　者：师希雄[1] 余群力[1] 党欣[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《肉类研究》2013年第6期1-4,共4页Meat Research

基　　金：国家自然科学基金项目地区科学基金项目(31060221);国家公益性行业(农业)科研专项(201203009)

摘　　要：以10头甘南牦牛为研究对象,对宰后8d成熟期间肌原纤维小片化指数、剪切力、肌纤维直径、μ-钙蛋白酶(μ-calpain)、m-钙蛋白酶(m-calpain)、钙蛋白酶抑素(calpastatin)的活力进行了测定,同时研究了3种酶活力与肌原纤维小片化指数、剪切力、肌纤维直径3个嫩度指标之间的相关性。结果表明:μ-calpain、m-calpain、calpastatin3种酶与剪切力值及肌纤维直径均呈正相关;3种酶与肌原纤维小片化指数呈负相关,其中μ-calpain与calpastatin呈显著负相关(P<0.05)。因此,钙激活酶活力的变化可能导致了肌原纤维小片化指数的增加,肌原纤维的弱化和肉的嫩化,μ-calpain可能是牦牛肉嫩化的主要贡献者。Longissimus dorsi muscles of ten yaks from the south part of Gansu province were tested for myofibril fragmentation index （MFI）, shear force, muscle fiber diameter and the activities of calpains （μ-calpain, m-calpain and calpastatin） during 8 d of postmortem aging. Furthermore, the calpain activities were analyzed for correlation with MFI, shear force and muscle fiber diameter. The results showed that each calpain activity was positively correlated with shear force and muscle fiber diameter, but negatively correlated with MFI; a significant correlation with MFI was observed for μ-calpain and calpastatin （P〈0.05）. Therefore, the changes in calpain activity may cause in the increase in MFI, weaken myofibrils and tenderize meat and μ-calpain seems to mainly contribute to tenderizing yak meat.

关 键 词：牦牛肉 成熟 钙激活酶 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]