年龄对牦牛平滑肌胶原蛋白含量和质构特性的影响  

Effect of age on collagen content and texture characteristics of yak smooth muscle

作　　者：李升升[1,2] 余群力 Li Shengsheng;Yu Qunli(Academy of Animal and Veterinary Sciences, Qinghai University, Xining 810016, China;College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

机构地区：[1]青海大学畜牧兽医科学院,西宁810016 [2]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《农业工程学报》2019年第13期306-311,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金资助项目（31701625）;种间杂交牦牛肉乳特性及差异基因分析资助（2018-HZ-816）;国家肉牛牦牛产业技术体系资助（CARS-38）

摘　　要：为研究年龄对牦牛平滑肌胶原蛋白含量和质构特性的影响。研究了1~6岁牦牛瘤胃平滑肌中的胶原蛋白含量、溶解性和交联度以及剪切力和质构变化。结果表明:随年龄的增加,牦牛平滑肌中总胶原蛋白、不可溶性胶原蛋白、吡啶诺林含量显著增加(P<0.05),增幅分别为7.61%、33.86%和196.46%;可溶性胶原蛋白含量和溶解性显著下降(P<0.05),降幅分别为30.80%和35.72%;表明随着年龄增加平滑肌中胶原蛋白的交联度增加、溶解性降低。牦牛平滑肌的剪切力、硬度和咀嚼性随年龄增加而显著增加(P<0.05),增幅分别为96.48%、91%和102%;内聚性、弹性和胶着性随年龄增加而显著降低(P<0.05),降幅分别为25%、32%和39%;表明平滑肌的质构随年龄增加而呈现劣变趋势。相关性分析表明年龄与牦牛平滑肌总胶原蛋白含量、不可溶性胶原蛋白含量、交联度、剪切力、硬度和咀嚼性呈极显著正相关(P<0.01);与可溶性胶原蛋白含量、胶原蛋白溶解性、内聚性、弹性和胶着性呈极显著负相关(P<0.01);牦牛平滑肌胶原蛋白的溶解性和交联度均与剪切力和质构指标呈极显著相关(P<0.01)。综合来看,年龄对平滑肌的胶原蛋白含量、溶解性、交联度和质构有显著影响;年龄越大平滑肌胶原蛋白交联度越大、溶解性越小、质构品质越差,3岁是牦牛平滑肌加工利用的适宜年龄。研究结果明确了不同年龄平滑肌的胶原蛋白特性和质构品质的变化规律,以及胶原蛋白特性对其质构品质的影响,将为平滑肌及含平滑肌内脏的产品开发和品质控制提供理论依据和数据支持。Yak is mainly distributed in the Qinghai-Tibet Plateau, and there are more than 16 million yaks in China, which accounts for approximately 95% of the world’s yaks. Approximately three million yaks are slaughtered per year and the production of meat (skeletal muscle) is approximately 350 thousand tons, while the production of by-product (stomach, intestines, and other internal organs) is approximately 60 thousand tons. At present, those by-products are consumed as low-value products, and the price of by-products is much lower than that of meat, thus, increasing the edible and economic value of by-products is essential. In fact, smooth muscle belongs to a category of muscle tissue that is widely distributed in animal stomach, intestines, and other internal organs. However, smooth muscle has not been treated as meat. Therefore, enhancing the meat value of smooth muscle is a significant goal. In order to investigate the effect of age on collagen content and texture characteristics of yak rumen smooth muscle. The total, soluble, insoluble collagen content, solubility, cross-linking degree, shear force and texture of 1 - 6 years yak rumen smooth muscle were measured. The results showed that the yak rumen smooth muscle total, insoluble collagen and pyridinoline collagen content were significantly increased with the age increase (P<0.05), and the increased rate were 7.61%, 33.86% and 196.46%, respectively. However, soluble collagen content and collagen solubility of yak rumen smooth muscle were significantly decreased with the age increase (P<0.05), and the decreased rate were 30.80% and 35.72%, respectively, which showed the cross-linking degree of yak rumen smooth muscle increased with age increase, while collagen solubility of yak rumen smooth muscle decreased with the age increase. The shear force, hardness and chewiness of yak rumen smooth muscle significantly increased with the age increase (P<0.05), and the increased rate were 96.48%, 91% and 102%, respectively, while cohesiveness, springiness and gumminess of y

关 键 词：溶解性 质构 蛋白 牦牛瘤胃 平滑肌 胶原蛋白 交联度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]