宰后牦牛不同部位肉成熟过程中肌原纤维蛋白氧化特性研究  

Studyon Oxidation Characteristics of Myofibrillar Protein in Different Beef Cuts of Yak Meat During Postmortem Maturation

作　　者：董超[1] 马纪兵 崔文斌[1] 张丽[1] 余群力[1] 王妍[1] 王慧慧 刘小波 DONG Chao;MA Ji-bing;CUI Wen-bin;ZHANG Li;YUQun-li;WANG Yan;WANGHui-hui;LIU Xiao-bo(College of Food Science and Engineering,Gansu Agriculture University,Lanzhou Gansu 730070,Chin)

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：《食品与发酵科技》2017年第6期26-33,共8页Food and Fermentation Science & Technology

基　　金：霍英东青年教师基金(151106);甘肃省自然科学基金(17JR5RA155);国家自然基金地区基金(31660469)

摘　　要：为了研究宰后牦牛肉在成熟过程中肌原纤维蛋白氧化与降解规律以及不同部位肉之间存在的差异性。取牦牛背阔肌、冈上肌和半腱肌三个部位肉,在0-4℃下分别成熟0-14d,监测其在宰后成熟过程中肌原纤维蛋白氧化特性变化规律。结果显示,随成熟时间的延长,牦牛三个部位肉羰基含量显著增加(P<0.05),在1-14d,背阔肌羰基含量显著高于冈上肌(P<0.05),极显著高于半腱肌(P<0.01)。巯基以二硫键的形式交联而损失。表面疏水性均呈先上升后下降的趋势,7d时达最大,背阔肌显著高于冈上肌、半腱肌(P<0.05),至14d时,背阔肌显著低于其它两个部位肉(P<0.05)。Ca-ATPase酶活性呈下降趋势,7-14d,背阔肌显著低于其它两个部位肉(P<0.05)。背阔肌Troponin-T 28kDa、Desmin 38kDa和36kDa特征降解产物出现的时间较其他两个部位均早,降解程度也较高。表明宰后牦牛肉成熟过程中其肌原纤维蛋白氧化特性发生了显著变化,其中蛋白变性、聚集和降解同时存在,牦牛不同部位肉肌原纤维蛋白发生氧化程度:背阔肌>冈上肌,半腱肌。In order to study the regularity of myofibrillar protein oxidation and protein degradatio and the differ- ence between beef cuts during yak beef aging. The latissirsusdorsi, the supraspinatus and the semitendinosus were selected and stored respectively for 0-14 days at 0-4~C. Results showed that with the expand of aging time, car- bonyl content of the three beef cuts increased significantly（P〈0.05）. The content of carbonyl in the latissimusdorsi was significantly higher than Supraspinatus（P〈0.05）, and extremely significantly than Semitendinosus（P〈0.01 ）, at 1-14 days. The sulfhydryl group is lost in the form on disulfide bonds. Surface hydrophobicity showed a trend of rising first and then decreasing,reached the maximum at 7 days. The content of Surface hydrophobicity in the latissimusdorsi was significantly higher than Supraspinatus and Semitendinosus （P〈0.05）, at 14 days, the latissirsusdorsi was significantly lower than the other beef cuts （P〈0.05）. The activity of Ca-ATPase decreased siginificantly, in the latissimusdorsi was significantly lower than the other beef cuts（P〈0.05）, at 7-14 days. The degra- dation products which were Troponin-T 28 kDa, Desmin 38 kDa and 36 kDa in the latissimusdorsi appeared ear- lier than the other beef cuts, and the degree of degradation was high. Study showed that oxidation characteristics of myofibrillar protein had significantly changed during the aging of yak meat, within which that protein denaturation, aggregation and degradation coexisted. The oxidation degree of myofibrillar protein are： latissimusdorsi 〉 supraspinatus, semitendinosus.

关 键 词：牦牛肉 成熟 肌原纤维蛋白 氧化 降解 

分 类 号：TS201.21[轻工技术与工程—食品科学]