槲皮素对鸡肉宰后成熟期间肌原纤维蛋白降解及品质的影响  

Effect of quercetin on myofibrillar protein degradation and quality of chicken during post-mortem ageing

作　　者：柴雨薇 向小梅 陈琳[1] 冯宪超[1] CHAI Yuwei;XIANG Xiaomei;CHEN Lin;FENG Xianchao

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《肉类工业》2022年第10期28-28,29-38,共11页Meat Industry

基　　金：国家自然科学基金面上项目(32072142)。

摘　　要：动物在屠宰后组织内部会发生一系列生化变化,使肌肉向可食用肉转化,该过程称为“宰后成熟”。宰后成熟有助于肉品质的改善。槲皮素是一种天然类黄酮,具有抗氧化、促凋亡等多种生物活性。为了探究槲皮素对肉类宰后成熟期间肌原纤维蛋白降解的影响,采用槲皮素处理鸡肉,检测宰后成熟期间肌钙蛋白-T(troponin-T)的降解、μ-钙蛋白酶(μ-calpain)和细胞凋亡酶-3(caspase-3)的活性及氧化应激情况。并用槲皮素注射和浸渍两种不同的方式处理鸡肉,进一步探究槲皮素对宰后成熟期间鸡肉品质的影响。结果表明:槲皮素能激活鸡肉宰后成熟期间的caspase-3和μ-calpain,提高抗氧化能力,促进troponin-T降解。且两种处理方式均能稳定鸡肉在宰后成熟过程中的pH值,改善肉的色度、嫩度和保水性,提升鸡肉的感官品质。After slaughter,a series of biochemical changesoccurred in the tissues of animals,and it transformed the muscle into edible meat,and this process was called"post-mortem ageing".Post-mortem ageing was helpful to the improvemeat quality.Quercetin was a natural flavonoid withvarious biological activities such as anti-oxidation and pro-apoptotic.The effect of quercetin on myofibrillar protein degradation during post-mortem ageing was investigated,andchicken was treated with quercetin,and the degradation of troponin-T,the activity ofμ-calpain and caspase-3,and oxidative stress was detectedduring post-mortem ageing.Chicken was treated with quercetin injection and impregnation in two different ways,andthe effect of quercetin on the quality of chickenwas further explored during post-mortem ageing.The results showed that caspase-3 andμ-calpain could be activated by quercetin,and the antioxidant capacity improved,and the degradation of troponin-T promoted during post-mortem ageing.Both treatments could stabilize the pH value of chicken during post-mortem ageing,and the color,tenderness and water-retention of meat improved,and the sensory quality of chicken enhanced.

关 键 词：槲皮素 鸡肉 宰后成熟期 肌原纤维蛋白 pH值 嫩度 色泽 保水性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]