食品科学 ›› 2019, Vol. 40 ›› Issue (7): 219-227.doi: 10.7506/spkx1002-6630-20180226-213

• 包装贮运 • 上一篇    下一篇

生产类群、性别及包装方式对冷藏牦牛肉肌浆蛋白氧化的影响

李思宁,唐善虎   

  1. 西南民族大学生命科学与技术学院,四川 成都 610041
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    “十二五”国家科技支撑计划项目(2015BAD29B02);四川省科技支撑计划项目(2016NZ0005)

Effects of Populations, Gender and Packaging Methods on the Oxidation of Sarcoplasmic Proteins in Chilled Yak Meat

LI Sining, TANG Shanhu   

  1. College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 为了探讨冷藏条件下牦牛肉肌浆蛋白的氧化规律,本实验通过羰基含量、巯基含量、表面疏水性、紫外吸收光谱及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法研究了普通包装和真空包装方式下不同生产类群的公、母牦牛肉的肌浆蛋白氧化特性。结果表明:随冷藏时间的延长,两种包装的肌浆蛋白羰基含量呈波浪式上升趋势(P<0.05),总巯基含量下降;普通包装组表面疏水性上升(P<0.05),真空包装组表面疏水性先上升后下降;同一包装方式的不同生产类群之间肌浆蛋白羰基、总巯基含量及表面疏水性均有显著差异(P<0.05);公、母牦牛肉之间肌浆蛋白羰基、总巯基及疏水性差异均不显著(P>0.05)。两种包装的肌浆蛋白紫外吸收光谱的二阶导数光谱在冷藏第3天谱图改变最明显。随着氧化的进行,肌浆蛋白分子质量降低,所有蛋白条带均有不同程度的弱化,普通包装组肌浆蛋白降解程度大于真空包装;相同冷藏时间,2 种包装方式的不同生产类群及性别的牦牛肉的肌浆蛋白紫外吸收谱图及电泳图趋于一致。该研究认为,在冷藏过程中,肌浆蛋白的蛋白氧化与包装方式、生产类群密切相关,与牦牛的性别无关。

关键词: 牦牛肉, 冷藏, 肌浆蛋白, 氧化

Abstract: In an effort to explore the oxidation pattern of sarcoplasmic proteins in yak meat under chilled conditions, Longissimus dorsi muscles of male and female yaks from different populations were packaged in air or vacuum and stored under chilled conditions, and the oxidation of sarcoplasmic proteins in yak meat was evaluated by measurement of carbonyl content, sulfhydryl content and hydrophobicity, UV absorption spectroscopy and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that the carbonyl content of sarcoplasmic proteins in both packaging treatments followed an increasing-decreasing-increasing trend (P < 0.05), whereas the total sulfhydryl content decreased with the prolongation of storage time. Surface hydrophobicity of air-packaged yak meat increased (P < 0.05), while that of vacuum-packaged meat revealed an initially increase and then decreased. Significant differences were observed for carbonyl content, total sulfhydryl content and surface hydrophobicity between different yak populations under the same packaging conditions (P < 0.05), but not between the genders (P > 0.05). For both packaging trearments, the most apparent change in the second-order derivative UV absorption spectra of sarcoplasmic proteins occurred on the 3rd day of the storage. As oxidation proceeded, the molecular masss of sarcoplasmic proteins decreased, and the intensity of all protein bands declined. During storage, the degradation degree of sarcoplasmic proteins under air packaging was larger than under vacuum packaging. UV absorption spectra and SDS-PAGE patterns of sarcoplasmic proteins in both packaging treatments did not vary between populations or genders after the same storage time. From this study we concluded that sarcoplasmic protein oxidation in yak meat during cold storage was closely related to packaging methods and populations but not genders.

Key words: yak meat, cold storage, sarcoplasmic protein, oxidation

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