高氧气调包装对宰后猪肉蛋白质氧化、钙蛋白酶活性及蛋白质降解的影响  

Effects of High Oxygen Modified Atmosphere Packaging on Protein Oxidation, Calpain Activity and Protein Proteolysis of Pork During Postmortem Refrigerated Storage

作　　者：陈琳[1] 周光宏[1] 徐幸莲[1] 张万刚[1] 

机构地区：[1]南京农业大学食品科技学院/肉品加工与质量控制教育部重点实验室/食品安全与营养协同创新中心,南京210095

出　　处：《中国农业科学》2016年第18期3628-3638,共11页Scientia Agricultura Sinica

基　　金："十二五"国家科技支撑计划(2012BAD28B03);国家自然科学基金(31271899)

摘　　要：【目的】研究高氧气调包装(Hi Ox,80%O2/20%CO2)对宰后猪肉蛋白质氧化、钙蛋白酶活性及蛋白质降解的影响,探讨高氧气调包装影响猪肉品质的内在机制。【方法】选取12条冷却(4℃)24 h后的杜洛克×长白×约克夏三元杂交猪背最长肌,分别进行高氧气调包装和真空包装(VP),4℃冷库贮藏,分别在1、4、6 d测定羰基含量及分布、巯基含量、肌节变化、钙蛋白酶活性、肌联蛋白及肌钙蛋白-T降解变化。【结果】高氧气调包装组羰基含量高于真空包装组且贮藏第4和6天差异显著(P<0.05)。贮藏第1和4天,高氧气调包装组肌细胞外围出现羰基氧化荧光信号,荧光以靠近细胞膜处密度更高,并且逐渐向细胞内部扩散;贮藏第6天,高氧气调包装组细胞膜呈高亮荧光圈,胞内荧光增强,而真空包装组荧光信号较弱。贮藏第6天,高氧气调包装组巯基含量显著低于真空包装组(P<0.05)。真空包装组宰后肌节M线弱化、A带模糊、肌原纤维Z线断裂;高氧气调包装组肌节结构相对完整。高氧气调包装组在贮藏第1天钙蛋白酶活性显著低于真空包装组(P<0.05);高氧气调包装抑制了肌联蛋白和肌钙蛋白-T的降解,且在贮藏第4和6天差异显著(P<0.05)。【结论】高氧气调包装能够显著提高宰后猪肉蛋白质氧化程度,抑制钙蛋白酶活性发挥及其底物蛋白质的降解。[ Objective ] The objective of this study was to investigate the effect of high oxygen modified atmosphere packaging （HiOx, 80% O2/20% CO2） on protein oxidation, calpain activity and protein proteolysis of pork during refrigerated storage. This could help explaining the mechanism of regulation behind HiOx in pork quality. [Method] Twelve Longissimus dorsi muscles of Duroc x Landrace x Yorkshire crossbred pork were precooled at 4℃ for 24 h, and then randomly assigned to either HiOx or vacuum packaging （VP） and stored for 1, 4 and 6 d at 4℃. The carbonyl content and distribution, sulfhydryl content, sarcomere changes, calpain activity, titin and troponin-T degradation were determined, respectively. [ Result ] Carbonyl content of samples from HiOx was significantly higher than the samples from VP at 4 and 6 d of storage （P〈0.05）. HiOx samples showed fluorescence signal in the peripheral area of cell membrane and then the fluorescence signal spread to the internal cellular environment at 1 and 4 d of postmortem refrigerated storage. At 6 d of postmortem refrigerated storage, samples under HiOx presented a strong fluorescence light, with a glaring fluorescence intensity more pronounced in a peripheral area corresponding to the cell membrane and to a region in close contact with the cell membrane, while VP samples presented weaker fluorescence signal. Sulfhydryl content of HiOx samples was significantly lower compared with VP samples at 6 d of postmortem storage （P〈0.05）. Samples from VP showed weakening M line, blurry A band as well as broken Z line during postmortem refrigerated storage, whereas samples under HiOx remained less affected. μ-Calpain activity was less in samples from HiOx compared with that from VP at 1 d of storage （P〈0.05）. Titin and troponin-T showed less proteolysis in samples from HiOx than that from VP at 4 and 6 d of postmortem refrigerated storage （P〈0.05）. [Conclusion] Increased protein oxidation under HiOx could inhibit μ-calpain activity and protein prote

关 键 词：猪肉 高氧气调包装 真空包装 蛋白质氧化 钙蛋白酶活性 蛋白质降解 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]