AMPK调控宰后黄羽鸡肉脂质氧化及关键风味形成途径研究  

Study on lipid oxidation and key flavor substances formation regulated by AMPK of yellow feather chicken after slaughter

作　　者：郑月 曹梦楠 吕福军 刘登勇 ZHENG Yue;CAO Mengnan;LYU Fujun;LIU Dengyong(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Liaoning Bollette Agricultural Animal Husbandry Industry Co.,LTD,Shenyang 110000,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]辽宁波尔莱特农牧实业有限公司,辽宁沈阳110000

出　　处：《渤海大学学报(自然科学版)》2024年第4期241-256,共16页Journal of Bohai University:Natural Science Edition

基　　金：沈阳市关键技术攻关“揭榜挂帅”专项项目(No:22-316-2-03).

摘　　要：本研究为探讨AMPK调控宰后黄羽鸡肉脂质氧化发生及其关键风味物质形成途径.以宰后黄羽鸡肉为试验材料,研究宰后成熟过程中AMPK活性变化与风味物质形成的关系,同时采用聚合酶链式反应、蛋白质印迹检测各组CPT-1基因表达情况,初步明确AMPK调控脂质氧化发生的机制.AMPK磷酸化水平测定结果显示:在宰后3~12 h时,鸡胸肉和鸡腿肉AMPK蛋白激酶磷酸化水平差异显著,在24 h后差异不显著;基因及蛋白表达量测定结果显示:宰后成熟过程中,伴随着AMPK磷酸化水平的变化,CPT-1基因及蛋白表达在宰后8 h开始上调,差异显著,24~48 h阶段表达量稳定,没有显著差异;同时测定了此过程中鸡肉的品质及风味,结果显示:鸡胸肉和鸡腿肉的pH显著下降,L*值显著上升,a*值和b*值变化显著,剪切力显著上升,挥发性风味物质也呈现出相应变化;对宰后激活过程中脂质氧化发生过程进行研究,结果显示:随着宰后成熟时间的延长,鸡胸肉和鸡腿肉TBARS显著上升,饱和脂肪酸含量总体上升,不饱和脂肪酸含量总体下降.综上,宰后黄羽鸡肉AMPK磷酸化活性发生变化,可能是通过靶向调控CPT-1生成,最终激活机体脂肪酸氧化途径参与调控宰后鸡肉品质及相关风味形成.The aim of this study was to explore the pathway of AMPK regulating lipid oxidation and the formation of key flavor substances in postmortem yellow feather chicken.The relationship between AMPK activity and the formation of flavor substances during postmortem maturation were studied by using quantitative reverse transcription polymerase chain reaction.The gene expression of CPT-1 in each group was detected by RT-qPCR and western blotting,and the mechanism of AMPK regulating lipid oxidation was preliminarily clarified.The results showed that the phosphorylation levels of AMPK protein kinase in chicken breast and chicken leg were significantly different at 3-12 h after slaughter,but there was no different at 24 h.The results of gene and protein expressions showed that the expression of CPT-1 began to be up-regulated at 8 h after slaughter,and the expression levels were stable from 24 h to 48 h.At the same time,the quality and flavor substances of chicken were measured.The results showed that pH of breast and leg meat decreased significantly,L*value increased significantly,a*value and b*value changed significantly,shear force increased significantly,and variation of volatile flavor substances also remained consistent.The process of lipid oxidation during postmortem activation was studied.The results showed that the TBARS value of breast and leg meat increased significantly,the content of saturated fatty acids increased,and the content of unsaturated fatty acids decreased.In conclusion,the changes of AMPK phosphorylation activity of yellow feather chicken may be due to the targeted regulation of CPT-1 expression,and finally activation of fatty acid oxidation pathway was involved in the regulation of quality and related to the flavor substances formation.

关 键 词：AMPK 黄羽肉鸡 胴体品质 脂质氧化 风味物质 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]