食品科学 ›› 2022, Vol. 43 ›› Issue (11): 156-162.doi: 10.7506/spkx1002-6630-20210426-377

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苏尼特羊宰后成熟过程中单磷酸腺苷活化蛋白激酶活性、糖酵解与肉品质指标的变化分析

杨致昊,刘畅,窦露,侯艳茹,陈晓雨,苏琳,赵丽华,靳烨   

  1. (内蒙古农业大学食品科学与工程学院,内蒙古 呼和浩特 010018)
  • 出版日期:2022-06-15 发布日期:2022-06-30
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660439;32060519); 内蒙古自治区科技成果转化专项(2019CG066);内蒙古自治区自然科学基金重大专项(2020ZD11)

Analysis of Changes in Adenosine Monophosphate-activated Protein Kinase Activity, Glycolysis and Meat Quality Indices during Post-Mortem Aging of Longissimus dorsi Muscle from Sunit Sheep

YANG Zhihao, LIU Chang, DOU Lu, HOU Yanru, CHEN Xiaoyu, SU Lin, ZHAO Lihua, JIN Ye   

  1. (College of Food Science and Engineering, Inner Mongolia Agriculture University, Hohhot 010018, China)
  • Online:2022-06-15 Published:2022-06-30

摘要: 本实验选取苏尼特羊背最长肌为研究对象,分析宰后4 ℃下成熟过程中(0、24、48、72、96 h)单磷酸腺苷活化蛋白激酶(adenosine monophosphate-activated protein kinase,AMPK)的质量浓度和活力、糖酵解及肉品质相关指标的变化情况,以探究宰后AMPK的含量和活性对糖酵解和成熟进程的影响,确定苏尼特羊宰后最佳的成熟时间。结果表明:羊肉中磷酸化AMPK的质量浓度和活性都呈现先上升后下降的趋势,在24 h达到最高点。糖酵解指标中,pH值在宰后24 h内显著下降(P<0.05);肌糖原和游离葡萄糖的含量随着宰后成熟时间的延长逐渐下降;乳酸含量在宰后24 h到达最大值。肉品质相关指标中,羊肉的剪切力在24 h达到最大值,随后下降,48 h后总体趋于稳定;a*值及b*值在宰后均呈现先升高后趋于平缓的趋势;L*值在宰后96 h达到最大;在不同时间点(0、24、48、72、96 h)挥发性风味物质分别为29、30、41、40、46 种,整体呈现升高的趋势,其中48 h时醛类物质种类最多,有助于提高羊肉的整体风味。综上所述,宰后不同时间点AMPK含量和活性的变化会造成糖酵解指标的改变,进而影响了肉品质指标的变化;在宰后48 h的羊肉具有较好的品质和风味,适宜加工食用。

关键词: 苏尼特羊;单磷酸腺苷活化蛋白激酶;糖酵解;肉品质;风味

Abstract: The Longissimus dorsi muscle of Sunit sheep was selected to analyse changes in the content and activity of adenosine monophosphate-activated protein kinase (AMPK), glycolysis indicators and meat quality indicators during postmortem aging (4 ℃/0, 24, 48, 72 and 96 h), in order to explore the influence of AMPK content and activity on the glycolysis and the aging process after slaughter and determine the best aging time. The results showed that the content and activity of phosphorylated AMPK (p-AMPK) increased firstly and then decreased, reaching the highest value at 24 h. In regard to glycolysis indicators, the pH decreased significantly within 24 h after slaughter; the contents of muscle glycogen and glucose gradually decreased with increasing aging time; the lactic acid content reached its maximum value at 24 h after slaughter. As for meat quality indicators, the shear force reached its maximum value at 24 h, then decreased, and tended to level off after 48 h; the color parameters a* and b* first increased and leveled off after slaughter, while L* value reached its peak at 96 h after slaughter. The number of volatile flavor compounds identified at 0, 24, 48, 72 and 96 h was 29, 30, 41, 40 and 46, respectively. The largest number of aldehydes was found at 48 h, and the aldehydes contributed to improve the overall flavor of sheep meat. In summary, changes in AMPK content and activity at different time points after slaughter will cause changes in glycolysis indicators and consequently affect changes in meat quality indicators. At 48 h after slaughter, mutton has better quality and flavor, and is suitable for processing and eating.

Key words: Sunit sheep; adenosine monophosphate-activated protein kinase; glycolysis; meat quality; flavor

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