宰后N-硝基-L-精氨酸甲酯盐酸盐处理对藏羊肉品质的影响  

Effect of N-Nitro-L-Arginine Methyl Ester Hydrochloride on Tibetan Sheep Meat Quality during Postmortem Aging

作　　者：张攀高 师希雄[1] 田铸 陈骋[1] 韩玲[1] 李雪茹 ZHANG Pangao;SHI Xixiong;TIAN Zhu;CHEN Cheng;HAN Ling;LI Xueru(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

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：《食品科学》2021年第19期43-48,共6页Food Science

基　　金：国家自然科学基金地区科学基金项目(31760436);甘肃省高等学校创新能力提升项目(2020A-049)。

摘　　要：为明确一氧化氮合成酶(nitric oxide synthase,NOS)抑制剂N-硝基-L-精氨酸甲酯盐酸盐(N-nitro-Larginine methyl ester hydrochloride,L-NAME)对宰后藏羊肉品质的影响。以4~5岁去势甘南欧拉藏羊后腿肉为实验材料,分别用去离子水(对照组)和30、60、90 mmol/L的L-NAME(处理组)将肉样以料液比1∶1浸泡1 d,然后在4℃条件下成熟,测定并分析成熟期间(0、1、3、5、7 d)藏羊肉NOS活力、NO含量、pH值、色度、肌原纤维小片化指数(myofibrillar fragmentation index,MFI)、羰基含量、总巯基含量等指标变化情况。结果表明:NOS抑制剂处理后NOS活力与NO含量显著降低,成熟7 d时,30、60、90 mmol/L L-NAME处理组NOS活力分别比对照组低29.5%、38.2%、41.3%(P<0.05),NO含量分别比对照组低35.6%、29.6%、66.9%(P<0.05),pH值分别比对照组低7.3%、12.7%、14.7%(P<0.05),肉色L*值分别比对照组高4.4%、9.1%、7.9%(P<0.05),肉色a*值分别比对照组低7.8%、24.9%、39.8%(P<0.05),MFI分别比对照组高16.5%、7.9%、4.0%(P<0.05),羰基含量分别比对照组低24.1%、14.5%、32.8%(P<0.05),总巯基含量分别比对照组高18.1%、16.9%、29.0%(P<0.05)。综上,L-NAME处理后NOS活性、NO含量显著降低,抑制了藏羊肉蛋白质氧化,提高了藏羊肉嫩度,使肉色L*值升高,a*值降低,对宰后藏羊肉的品质有改善作用。In order to determine the effect of N-nitro-L-arginine methyl ester hydrochloride(L-NAME)as a nitric oxide synthase(NOS)inhibitor on the quality of Tibetan sheep muscle during postmortem aging,meat from the hind leg of 4 to 5 year-old castrated Oula Tibetan sheep was immersed in deionized water(as a control),30,60,or 90 mmol/L L-NAME solutions soon after slaughter and then aged at 4℃.After 0,1,3,5 and 7 days,the activity of NOS,the contents of nitric oxide,total sulfhydryl and carbonyl,myofibrillar fragmentation index(MFI),pH,and color were analyzed.On the 7th day,the NOS activity and nitric oxide content in the NOS inhibitor treatment groups were significantly decreased compared to those in the control group.The levels of NOS activity in the 30,60 and 90 mmol/L L-NAME treatment groups were 29.5%,38.2%,and 41.3%lower than that in the control group,respectively(P<0.05).Nitric oxide levels were 35.6%,29.6%and 66.9%lower in the treatment groups than in the control group,respectively(P<0.05),and pH levels were 7.3%,12.7%and 14.7%lower in the treatment groups than in the control group,respectively(P<0.05).L*values were 4.4%,9.1%and 7.9%higher in the treatment groups than in the control group,respectively(P<0.05),and a*values were 7.8%,24.9%and 39.8%lower in the treatment groups than in the control group,respectively(P<0.05).MFI was 16.5%,7.9%and 4.0%higher in the treatment groups than in the control group,respectively(P<0.05).L-NAME at the three concentrations reduced the protein carbonyl content by 24.1%,14.5%and 32.8%and increased the total sulfhydryl content by 18.1%,16.9%and 29.0%(P<0.05).These results show that L-NAME treatment can significantly decrease NOS activity and NO content,thereby inhibiting protein oxidation in Tibetan sheep meat,improving the tenderness,increasing the L*value,decreasing the a*value and finally improving the meat quality.

关 键 词：藏羊肉 一氧化氮合成酶抑制剂 宰后成熟 肉品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]