驴肉在低温成熟过程中肌纤维微观结构变化研究  

Change on the muscle fiber microstructure of donkey meat during the postmortem aging at low temperature

作　　者：戎平[1] 赵雪聪 李雨哲 韩晴[1] 陈晨[1] 齐文聪 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]国家食品安全风险评估中心,北京100022

出　　处：《食品科技》2016年第10期102-105,共4页Food Science and Technology

摘　　要：为了研究驴肉在（0-4）℃低温成熟过程中肌纤维微观结构的变化,以驴后腿肉为原料,依钙蛋白酶的活性、肌肉组织形态以及SDS-PAGE凝胶电泳为指标,对驴肉进行检测。结果发现,在宰后初期,依钙蛋白酶活性极显著降低,在72 h时后下降速度逐渐减慢;在驴肉的成熟过程中,全肌蛋白SDS-PAGE凝胶电泳图谱中180 ku的条带消失,出现了30 ku蛋白条带,说明蛋白在成熟过程中出现了降解;通过在光镜下观察,肌肉的组织结构发生了明显的变化,由刚屠宰后的排列有序、结构致密,逐渐变得松散,在肌纤维的横截面上出现了裂痕和漏洞。因此表明,驴肉在低温成熟过程中肌纤维微观结构发生了变化。The change of muscle fiber microstructure during maturation process at（0-4）℃ low temperature were studied with donkey hind legs＇ meat, through detecting to the donkey meat＇ microscopic structure, such as the activity of calpain, the muscle morphology and the gel electrophoresis of SDS-PAGE, find that in the initial period, the activity of the CAF was extremely reduced, but after 72 h the rate of decline gradually descent. In the mature process of donkey meat, 180 ku protein banding was disappeared and 30 ku protein banding was appeared in the myogen SDS-PAGE gel electrophoresis atlas, and with the time extension, the color of banding deepened in turn, as the same time the other relatively lower banding was a inordinately change which explained that there was a degeneration reaction of protein in the mature process. The muscle organizational structure also had obvious change by observation under the light microscope, from arrangement orderly and compact at begin to loosely and appearing fissure and loophole in the muscle fiber in later. Thus indicate that the muscle fiber microstructure has changed during maturation process at（0～4）℃ low temperature.

关 键 词：驴肉 低温成熟 肌纤维 微观结构 SDS-PAGE 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]