一氧化氮合成酶抑制剂对宰后成熟过程中牦牛肉品质的影响  

Effect of Nitric Oxide Synthetase Inhibitor on Yak Meat Quality During Post-Mortem Aging

作　　者：李雪茹 师希雄[1] 王建忠 张攀高 田铸 韩玲[1] LI XueRu;SHI XiXiong;WANG JianZhong;ZHANG PanGao;TIAN Zhu;HAN Ling(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《中国农业科学》2020年第8期1617-1626,共10页Scientia Agricultura Sinica

基　　金：国家自然科学基金(地区科学基金项目)31760436;青年研究生指导教师扶持基金项目(GAU-QNDS-201716)。

摘　　要：【目的】研究一氧化氮对宰后牦牛肉品质的影响,为牦牛肉品质改善提供理论依据。【方法】以3-5岁去势甘南牦牛肉为材料,取其背最长肌,剔除筋膜、脂肪等,切成大小均匀的薄片(8 cm×8 cm),用20 G针均匀穿刺,分别采用去离子水(对照组)和1、10、100 mmol·L-1一氧化氮合成酶(NOS)抑制剂(N-硝基-L-精氨酸甲酯盐酸盐)在4℃条件下1﹕1(V/m)浸泡肉样1 d,然后在4℃条件下成熟,测定成熟期间(0、1、3、5和7 d)NOS活性与一氧化氮含量、肌原纤维小片化指数(MFI)、总巯基含量、羰基含量、pH、色度等指标。【结果】NOS抑制剂处理后的牦牛背最长肌NOS活性和一氧化氮含量显著降低,成熟第7天时,处理组的NOS活性分别比对照组低30.9%、43.6%、74.7%,一氧化氮含量分别比对照组低4.7%、12.5%、21.5%。处理后的牦牛肉pH显著降低,第7天时,处理组分别比对照组低0.8%、5.7%、15.2%,其中10和100 mmol·L-1 NOS抑制剂处理组显著低于对照组。处理显著降低了牦牛肉羰基含量,成熟第7天时,处理组分别比对照组低4.1%、19.0%、22.2%。此外,处理组MFI显著上升,成熟第7天时,处理组分别比对照组低31.1%、23.3%、9.6%。处理组牦牛肉总巯基含量显著上升,第7天时,对照组比NOS抑制剂处理组分别低3.2%、3.7%、2.7%。成熟过程中,NOS抑制剂处理使肉色a*值显著降低,肉色L*值显著升高,第7天时,处理组的肉色a*值分别比对照组低7.1%、40.2%、30.7%,肉色L*值分别比对照组高1.1%、2.0%、1.1%。【结论】一氧化氮促进宰后牦牛肉蛋白质氧化,抑制牦牛肉嫩化,使肉色L*值降低,a*值升高,对宰后牦牛肉的品质产生负面影响,而NOS抑制剂能降低肌肉中NOS活性。【Objective】The effect of nitric oxide on the yak meat quality of post-mortem was studied to provide a theoretical basis for improving the yak meat quality. 【Method】 The Longissimus Doris(LD) muscles of 3-5-year-old castrated Gannan yak were used as the material. After removing the fascia and fat, the LD was cut into uniform-sized slices(8 cm × 8 cm), and uniformly pierced with a 20 G needle. Subsequently, a part of each sample were immersed at deionized water(as the control group), and the remainders of the muscle samples were immersed at 1, 10, and 100 mmol L-1 nitric oxide synthase(NOS) inhibitor(N-nitro-L-arginine methyl ester hydrochloride) then aged at 4℃ for 0, 1, 3, 5, and 7 d, which served as treatment group. Then, the NOS activity, the content of nitric oxide, sulfhydryl, and carbonyl, the myofibrillar fragmentation index(MFI), pH and color were analyzed. 【Result】 The NOS activity and nitric oxide content of the meat sample in NOS inhibitor group were significantly decreased;at 7 d, the NOS activity of each NOS inhibitor treatment group was 30.9%, 43.6% and 74.7% lower than that of the control group, respectively. Nitric oxide levels were 4.7%, 12.5%, and 21.5% lower than the control group, respectively. The pH in the treatment group significantly decreased;at 7 d, the treatment groups were 0.8%, 5.7%, and 15.2% lower than the control group, respectively. The 10 and 100 mmol L-1 NOS inhibitor treatment groups were significantly different compared with the control group. The treatment significantly reduced the carbonyl content of the yak meat;at 7 d, treatment groups were 4.1%, 19.0%, and 22.2% lower than the control group, respectively. The MFI of the treatment group increased significantly;at 7 d, treatment groups were 31.1%, 23.3%, and 9.6% lower than the control group, respectively. The total sulfhydryl content was significantly increased in the treatment groups;at 7 d, the control group was 3.2%, 3.7%, and 2.7% lower than the NOS inhibitor treatment groups. In addition, the treatment s

关 键 词：牦牛肉 宰后成熟 一氧化氮 一氧化氮抑制剂 肉品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]