羊肉后熟过程中肌肉纤维结构变化及氧化特性  

Changes of muscle fiber structure and oxidation characteristics during mutton post-slaughter maturation

作　　者：刘冠绪 肖宇 张瑞[2] 刘永峰[1] LIU Guanxu;XIAO Yu;ZHANG Rui;LIU Yongfeng(School of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,Shaanxi,China;School of Life Sciences,Xinjiang Normal University,Urumchi 830054,Xinjiang,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]新疆师范大学生命科学学院,新疆乌鲁木齐830054

出　　处：《陕西师范大学学报（自然科学版）》2024年第1期115-124,共10页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：国家自然科学基金(U1903109);陕西省科技计划项目(2021ZDLNY02-05,2022NY-043,2023-YBNY-151)。

摘　　要：宰后成熟是肉加工和储存过程中改善口感和品质的一种常用方法。通过对新疆山羊肉进行微观结构观察,测定硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)含量及溶解度,提取羊肉肌原纤维蛋白并进行羰基含量、巯基含量、表面疏水性及FT-IR测定,探究新疆山羊肉在宰后4℃成熟48 h过程中肌肉纤维结构和氧化特性的变化。结果表明:羊肉后熟48 h过程中,肌肉纤维出现聚合、条块边缘变粗糙、纤维间距增大现象;TBARS值增幅达到47.8%;肌原纤维蛋白的溶解度下降,疏水性增加,其羰基含量显著上升、巯基含量下降。后熟0、12、24 h时,肌原纤维蛋白中α-螺旋、β-折叠、β-转角以及无规则卷曲结构平均所占比例分别为29%、19%、21%、31%;后熟48 h时无规则卷曲结构未被检出。研究结果反映出羊肉后熟过程中肌肉纤维条块在聚合后出现降解,后熟的前12 h含巯基蛋白质更容易被氧化,12 h后脂质氧化加速。研究结果为肉宰后成熟过程中从肌原纤维蛋白结构及氧化角度分析肉品质变化提供了理论依据。Post-slaughter maturation is an effective mean for improving the quality of meat products.This study investigated the changes in microscopic structures of muscle fibers and properties of myofibrillar proteins during post-slaughter maturation of mutton at 4℃for 48 h.The results showed that during maturation,muscle fibers aggregated,the edges of fiber bundles became rough,and the distance between fibers increased.The TBARS value increased by 47.8%after 48 h of maturation,while the solubility of total protein and myofibrillar protein decreased.The hydrophobicity of myofibrillar protein and its carbonyl content increased significantly while the sulfydryl content decreased.At 0 h,12 h and 24 h of maturation,the average proportions ofα-helix,β-fold,β-corner and random coil structures were about 29%,19%,21%and 31%,respectively.The random coil structure was not detected at 48 h.Overall,during the maturation after slaughter,the muscle fiber strips degraded after polymerization.The sulfydryl proteins were more easily to oxidize in the first 12 h after slaughter,and the lipid oxidation accelerated after 12 h.The results provide a theoretical basis for analyzing the change of meat quality from the perspective of myofibrillar protein structure and oxidation during post-slaughter maturation.

关 键 词：山羊肉 宰后成熟 肌肉纤维结构 肌原纤维蛋白 氧化特性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]