肌纤维类型对宰后成熟过程中驼肉品质的影响  

Effects of muscle fiber types on camel meat quality during postmortem aging

作　　者：吕浩迪 李雅菲 郑增拓 乌音嘎 明亮[1] 王琳琳 DULGUUN TUYATSETSEG Jambal 吉日木图[1] LU Haodi;LI Yafei;ZHENG Zengtuo;WU Yin’ga;MING Liang;WANG Linlin;DULGUUN;TUYATSETSEG Jambal;JI Rimutu(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 271018,China;University of Science and Technology,Ulaanbaata 999097,Mongolia;Sino-Mongolian Joint Laboratory for Applied Research in Biopolymers,Ulaanbaatar 999097,Mongolia)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特271018 [2]蒙古国立科技大学,蒙古乌兰巴托999097 [3]中蒙生物高分子应用研究联合试验室,蒙古乌兰巴托999097

出　　处：《西北农林科技大学学报（自然科学版）》2024年第10期1-10,共10页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家重点研发计划项目(2020YFE0203300);内蒙古自治区自然科学基金项目(2022MS03024,2023SHZR1995)。

摘　　要：【目的】研究不同部位驼肉的肌纤维组成及其对成熟过程中肉品质的影响,为驼肉的分部位精细加工提供理论支撑。【方法】收集内蒙古阿拉善4岁双峰驼的背最长肌(longissimus thoracis,LT)、半腱肌(semitendinosus,ST)和腰大肌(psoas major,PM)肉样,利用ATPase酶染法和MyHC基因亚型PCR检测法,检测肌纤维组成类型、不同类型肌纤维数量和面积比及单个肌纤维的平均面积和直径;将3个部位驼肉样品在4℃下分别成熟1,6,12,24和72 h,检测不同时间驼肉的pH、色差(L、a^(*)、b^(*))、蒸煮损失和剪切力,分析肌纤维类型与肌纤维指标和肉品质指标的相关性。【结果】3个部位驼肉中均以Ⅱb型肌纤维占比最高,其中ST的Ⅰ型肌纤维数量比最低,仅为11.58%,显著低于LT和PM(P<0.05);PM部位的Ⅱb型肌纤维数量比为37.34%,显著低于LT和ST(P<0.05)。3个部位肉样的pH值随着成熟时间延长呈下降趋势,其中ST的pH值变化最大,72 h时pH最低。L值和b^(*)值随着成熟时间的延长呈上升趋势,a^(*)值随着成熟时间的延长呈先上升后下降趋势;PM的L、a^(*)、b^(*)值显著高于LT和ST(1 h L值除外)。蒸煮损失随着成熟时间的延长呈先下降后上升趋势,ST的蒸煮损失在72 h显著高于LT和PM(P<0.05)。剪切力随着成熟时间的延长呈先上升后下降趋势,其中以ST的剪切力最大(P<0.05)。Ⅰ型肌纤维数量比、面积比、单个肌纤维面积和直径与剪切力呈负相关,与a^(*)和b^(*)值呈正相关;Ⅱb型肌纤维4个指标与pH呈负相关,与剪切力和蒸煮损失呈正相关;Ⅱx型肌纤维基因相对表达量与pH呈负相关,与剪切力呈正相关。【结论】Ⅰ型肌纤维占比高的肌肉,成熟过程中肉的色泽更鲜艳,嫩度更好;Ⅱx和Ⅱb型肌纤维占比高的肌肉,成熟过程中肉的剪切力大,嫩度差。【Objective】This project studied the composition of muscle fibers in different parts of camel meat and the effects on meat quality during aging to provide theoretical support for fine processing of camel meat.【Method】Longissimus thoracis(LT),semitendinosus(ST)and psoas major(PM)muscle samples were collected from 4-year-old bactrian camels in Alashan,Inner Mongctia.The ATPase enzyme staining method and MyHC gene subtype PCR detection method were used to detect types of muscle fiber composition,proportions,areas of different muscle fiber and average diameters and areas of single muscle fibers.The camel meat samples were also matured at 4℃ for 1,6,12,24 and 72 hours,respectively.The pH,color(L,a^(*),b^(*)),cooking losses and shear of camel meat at different times were examined to analyze correlations of muscle fiber type with muscle fiber indicators and meat quality indicators.【Result】Type Ⅱb muscle fiber had the highest ratios in all three parts of camel meat,and numbers of type Ⅰ muscle fiber only accounted for 11.58% in ST,which was significantly lower than that of LT and PM(P<0.05).Type Ⅱb muscle fiber only accounted for 37.34% in PM,which was significantly lower than that of LT and ST(P<0.05).The pH of meat samples showed a decreasing tendency with the extension of aging time,with the lowest value at 72 h.L and b^(*)values showed increasing trends with maturation time,a^(*)values increased first and then decreased with the extension of maturation time,and the L,a^(*),b^(*)values of the PM site were significantly higher than those of the other two sites(except L at 1 h)(P<0.05).Cooking loss showed a trend of decreasing first and then increasing with the extension of postmortem time,and the ST site had significantly higher value at 72 h than other sites(P<0.05).Shear force tended to increase first and then decrease with the extension of aging time with the highest values at the ST site(P<0.05).The number ratio,area ratio,area and diameter of type Ⅰ muscle fibers were negatively correlated wit

关 键 词：驼肉加工 肌纤维类型 宰后成熟 驼肉品质 

分 类 号：S824.1[农业科学—畜牧学]