牛肉宰后冷却贮藏期肉色稳定性的变化及其机制  

Changes in Color Stability of Beef during Postmortem Cold Storage and Underlying Mechanism

作　　者：吕锦涛 舒一梅 全威[1] 沈清武 Lü Jintao;SHU Yimei;QUAN Wei;SHEN Qingwu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品科学》2024年第14期208-216,共9页Food Science

基　　金：国家自然科学基金面上项目(30471225)。

摘　　要：为了进一步研究宰后牛肉在贮藏期间肉色稳定性及其变化机制,本实验以牛背最长肌为研究对象,对宰后75 min、2 d、8 d 3个贮藏期高、低肉色稳定组分别进行了定量蛋白质组学分析。蛋白质组学结果显示,在高、低肉色稳定组中共鉴定到1 377种蛋白质,其中有136种差异蛋白质。通过生物信息学分析发现,高、低肉色稳定性组的差异蛋白主要参与氧化还原、糖代谢、信号转导、细胞凋亡等宰后生化过程,与调控贮藏期宰后肉色的稳定性密切相关。进一步对鉴定出的差异蛋白进行功能分析,筛选出4种与呼吸电子传递链相关的关键差异蛋白,分别为细胞色素复合亚基(UQCR10)、细胞色素c氧化酶亚基VIIa肽1(COX7A1)、线粒体合成酶(ATP5MG)、线粒体ATP合成酶亚基(ATP5MF),这些蛋白质参与宰后能量代谢和氧化还原过程并影响氧化还原酶活性,进而影响了贮藏期间牛肉肉色的稳定性。本研究通过对不同贮藏期间的高、低肉色稳定组差异蛋白的分析,探索调控肉色稳定性的分子机制,为今后肉色稳定性的调控提供了思路。In order to study the color stability and change mechanism of beef during postmortem storage,quantitative proteomic analysis was carried out on bovine Longissimus dorsi with high and low color stability at 75 min,2 days and 8 days after slaughter.Proteomic results showed that a total of 1 377 proteins were identified in the high and low color stability groups,including 136 differential proteins.Bioinformatics analysis found that the differential proteins were mainly involved in postmortem biochemical processes such as redox,glucose metabolism,signal transduction and apoptosis,which were closely related to the regulation of meat color stability during postmortem storage.By functional analysis of these differential proteins,four key differential proteins related to the respiratory electron transport chain were selected,namely,cytochrome complex subunit(UQCR10),cytochrome C oxidase subunit VIIa peptide 1(COX7A1),mitochondrial ATP synthase subunit(ATP5MG),and mitochondrial ATP synthase subunit(ATP5MF).These proteins participated in the postmortem energy metabolism and redox processes and affected oxidoreductase activity,which in turn affected the color stability of beef during storage.This study provides an idea for the regulation of meat color stability in the future.

关 键 词：牛肉 肉色稳定性 定量蛋白质组学 差异蛋白 电子传递链 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]