中间型极限pH值牛肉嫩度劣变机制的研究进展  

Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH

作　　者：孔潇 罗欣[1,2] 朱立贤 宋恩亮[3] 张文华 张一敏 KONG Xiao;LUO Xin;ZHU Lixian;SONG Enliang;ZHANG Wenhua;ZHANG Yimin(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China;National Beef Cattle Industrial Technology System,Jinan Station,Jinan 250000,China;National Beef Cattle Industrial Technology System,Zhongwei Station,Zhongwei 755000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [3]国家肉牛牦牛产业技术体系济南综合试验站,山东济南250000 [4]国家肉牛牦牛产业技术体系中卫综合试验站,宁夏中卫755000

出　　处：《食品科学》2020年第3期260-265,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目（31601528）;现代农业产业技术体系建设专项（CARS-37）;山东省现代农业产业技术体系创新团队建设专项（SDAIT-09-09）

摘　　要：嫩度是衡量牛肉食用品质优劣的重要指标之一,也是消费者选择购买与否的重要标准。相较于高极限pH值(ultimate pH,pHu)(pHu>6.2)和正常pHu(pHu<5.8)牛肉,中间型pHu(5.8<pHu≤6.2)牛肉的嫩度较差,且需要更长的成熟时间才可达到理想嫩度。当前,关于中间型pHu牛肉的嫩化机制尚鲜有系统总结。因此,本文通过对比不同pHu牛肉宰后细胞骨架蛋白的降解程度,内源酶系统(钙蛋白酶、组织蛋白酶、细胞凋亡酶与蛋白酶体)在不同pHu牛肉中的作用规律,以及小热休克蛋白在中间型pHu牛肉中表达的特性,综述了中间型pHu牛肉嫩度发生劣变的原因,以期为改善中间型pHu牛肉的嫩度提供依据。Tenderness is one of the most important factors to evaluate the eating quality of beef,and it is also an important factor influencing consumers’willingness to purchase meat.Compared with beef at high ultimate pH(pHu)(pHu>6.2)and normal pHu(pHu<5.8),beef at intermediate pHu(5.8<pHu≤6.2)has poorer tenderness and requires longer ageing time to achieve the desired tenderness.However,the underlying mechanism for tenderness deterioration is not clear yet.Therefore,in this paper,the causes of tenderness deterioration of beef at intermediate pHu are elucidated by comparing the degree of degradation of cytoskeleton proteins and the functions of endogenous enzyme systems(i.e.calpain,cathepsin,caspase and proteosome)among beef with different pHu,and by determining the expression characteristics of small heat shock proteins in beef at intermediate pHu.The information gathered here will provide a theoretical basis for improving the tenderness of beef with intermediate pHu.

关 键 词：牛肉 中间型极限pH值 嫩度 钙蛋白酶 小热休克蛋白 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]