苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析

doi:10.7506/spkx1002-6630-20191225-299

食品科学 ›› 2021, Vol. 42 ›› Issue (3): 48-55.doi: 10.7506/spkx1002-6630-20191225-299

苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析

李文博，罗玉龙，郭月英，刘畅，窦露，赵丽华，苏琳，靳烨

（内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特 010018）

发布日期:2021-02-25
基金资助:
“十三五”国家重点研发计划重点专项（2016YFE0106200）；国家自然科学基金地区科学基金项目（31660439）；内蒙古教育厅基金项目（NJZC17052）；内蒙古自然科学基金项目（2018MS03054）

Analysis of Changes in Myofibrillar Protein Properties and Meat Quality during Post-Mortem Aging of Sunit Sheep Carcasses

LI Wenbo, LUO Yulong, GUO Yueying, LIU Chang, DOU Lu, ZHAO Lihua, SU Lin, JIN Ye

(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)

Published:2021-02-25

摘要/Abstract

摘要： 以6 月龄苏尼特羊股二头肌为材料，测定其宰后成熟过程中（0～3 d）的肉品质、肌原纤维蛋白功能特性和蛋白降解相关指标，旨在探究肌原纤维蛋白对宰后肉品质的影响，并确定苏尼特羊合适的宰后成熟时间。结果表明，4 项肉品质指标（pH值、色泽、剪切力和蒸煮损失率）中，pH值、蒸煮损失率和剪切力在成熟2 d时达到最优值，并与成熟3 d时无明显差异；肌原纤维蛋白的3 种功能特性，即水合特性（溶解度、疏水性）、凝胶特性（凝胶保水性、凝胶硬度）和乳化特性（乳化活性指数（emulsifying activity index，EAI）、乳化稳定性指数（emulsifying stability index，ESI））在成熟1 d时较差，在成熟2 d时有所回升，随后趋于稳定；肌原纤维蛋白降解相关指标，即肌原纤维小片化指数（myofibril fragmentation index，MFI）和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果均表明在成熟2 d后蛋白降解程度较小，趋于稳定；相关性分析中，MFI、溶解度、疏水性、EAI、ESI和凝胶保水性与各项肉品质指标间都呈现一定的相关关系。综上所述，苏尼特羊宰后成熟过程中，肌原纤维蛋白的降解与功能特性变化对肉品质有较大影响，并且各主要指标指示在宰后2 d时已基本成熟。

关键词: 苏尼特羊；宰后成熟；肉品质；肌原纤维蛋白

Abstract: In order to investigate the effect of myofibrillar protein on postmortem meat quality and to determine the best post-mortem aging time for Sunit sheep carcasses, the Biceps femoris of Sunit lambs slaughtered at six months of age was evaluated for meat quality, myofibrillar protein functional characteristics, and protein degradation-related indicators during post-mortem aging (from day 0 to 3). The results showed that three meat quality attributes (pH, shear force, and cooking loss rate) reached optimal values on the second day of post-mortem aging, not significantly different from those recorded on the third day. On the first day, the functional properties of myofibrillar protein including hydration properties (solubility and hydrophobicity), gel properties (water-holding capacity and hardness) and emulsifying properties (emulsifying activity index (EAI), emulsion stability index (ESI)) were poor, improved on the second day and then leveled off. Measurement of myofibril fragmentation index (MFI) and sodium dodecylsulphate-polyacrylamide gel electrophoresis indicated that the degree of protein degradation was low on the second day and thereafter remained stabled. Correlation analysis demonstrated that MFI, solubility, hydrophobicity, EAI, ESI, and gel water-holding capacity were correlated with meat quality indicators. In summary, during the post-mortem aging of Sunit sheep carcasses, the degradation of myofibrillar protein and changes in its functional characteristics had a great impact on meat quality, and the best post-mortem aging time was two days.

Key words: Sunit sheep; post-mortem aging; meat quality; myofibrillar protein

中图分类号:

TS251.1

李文博，罗玉龙，郭月英，刘畅，窦露，赵丽华，苏琳，靳烨. 苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析[J]. 食品科学, 2021, 42(3): 48-55.

LI Wenbo, LUO Yulong, GUO Yueying, LIU Chang, DOU Lu, ZHAO Lihua, SU Lin, JIN Ye. Analysis of Changes in Myofibrillar Protein Properties and Meat Quality during Post-Mortem Aging of Sunit Sheep Carcasses[J]. FOOD SCIENCE, 2021, 42(3): 48-55.

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苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析

Analysis of Changes in Myofibrillar Protein Properties and Meat Quality during Post-Mortem Aging of Sunit Sheep Carcasses

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