猪屠宰后正常肉与PSE肉中整联蛋白变化与持水性的相关性  

Study on the relationship between the changes of integrin and water holding capacity of PSE and normal pork during postmortem

作　　者：吴霜[1] 陈韬[1] 张冬怡[1] 刘劭[1] 马宁[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品工业科技》2015年第21期64-67,72,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31171711)资助

摘　　要：采用蛋白印迹(Western blot)和组织学微观测量技术测定猪宰后正常肉和PSE肉(Pale,Soft,Exudative)中整联蛋白(integrin)降解情况和肌肉组织微观结构变化,并分析integrin对肌肉持水性的影响。结果显示:integrin在宰后逐步降解,正常肉和PSE(Pale,Soft,Exudative)肉样integrin的降解量差异不显著(p>0.05)。同组内比较,正常组在宰后第24 h出现明显降解(p<0.05);PSE组在宰后6 h出现显著降解(p<0.05)。宰后2 d的integrin完整度与汁液流失率呈显著负相关(p<0.05),宰后两组肉样的肌肉细胞间隙面积呈显著性增加(p<0.05),PSE组细胞间隙显著高于正常组的细胞间隙面积。宰后猪肉样品在宰后1、6、24 h的细胞间隙面积与汁液流失率呈极显著正相关(p<0.01)。实验结果表明:宰后integrin降解越少,细胞间隙面积越小,汁液流失率越小,肌肉持水力越强。The relationship between drip loss and the degradation of integrin of normal and PSE pork at postmortem were analyzed by western blots and histological microscopic measurement techniques.The results showed that integrin both in normal and PSE （ Pale, Soft, Exudative） meat were degraded gradually with the extension of time during postmortem,and there was no significant difference in the quantities of degradation between normal and PSE meat（ p 〉 0.05）.The degradation of integrin of normal pork was significant at 24 h during postmortem （ p 〈 0.05）.The degradation of integrin of PSE pork was significant at 6 h during postmortem （p 〈 0.05）.The integrity of integrin and drip loss was negatively correlated at 2 d during postmortem（p 〈 0.05）.The area of muscle cell gap were increased both in normal and PSE pork during postmortem.The gap area showed a significant increase at 1, 6,24 h during postmortem,and the gap area of PSE pork was significantly higher than normal pork.Also the cell gap area at 1,6,24 h were positively correlated with the drip loss during postmortem （p 〈 0.01 ）.The experimental results showed that the less the degradation of integrin, the smaller the cell gap area and the drip loss, also stronger the muscle water holding capacity.

关 键 词：猪肉 持水性 整联蛋白 细胞间隙 相关性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]