宰后贮藏期间滩羊肉线粒体氧化磷酸化与色泽稳定性的关系

摘要/Abstract

摘要： 为阐明滩羊肉贮藏期间氧化磷酸化（oxidative phosphorylation OXPHOS）与色泽稳定性的关系，以6月龄滩羊背最长肌（M longissimus dorsi）为研究对象，测定其4℃贮藏0、1、2、3、4、6、8 d时色泽稳定性与氧化磷酸化各指标的变化。主要研究结果如下：贮藏0-8 d，L*、a*、b*均呈先上升后下降趋势（P < 0.05）；R630/580显著下降（P < 0.05）；高铁肌红蛋白（MetMb）相对含量呈显著下降后上升趋势（P < 0.05）；氧合肌红蛋白（OxyMb）相对含量显著上升后下降（P < 0.05）；脱氧肌红蛋白（DeoMb）相对含量变化整体呈下降趋势（P < 0.05）；线粒体膜通透性显著增大（P < 0.05）；线粒体膜电位显著降低（P < 0.05）；线粒体复合物I、II、III、IV活性显著下降（P < 0.05），复合物Ⅴ活性显著升高（P < 0.05）；活性氧（ROS）含量显著上升（P < 0.05）；超氧化物歧化酶（SOD）、谷胱甘肽过氧化物酶（GSH-Px）活性显著下降（P < 0.05）；过氧化氢酶（CAT）活性呈先上升后下降趋势（P < 0.05）；ATP、ADP、AMP含量显著下降（P < 0.05）。Mb衍生态相对含量、肉色指标与氧化磷酸化各指标互有显著相关性。以上结果表明，宰后贮藏期间滩羊肉中内源抗氧化酶系的失效导致肌细胞内产生过多的ROS，致使线粒体完整性受到破坏，对线粒体氧化磷酸化相关酶活性产生影响，进而影响肌细胞中MetMb还原酶系统的活力，致使MetMb无法被还原，最终导致滩羊肉色泽稳定性变差。

关键词: 滩羊, 宰后贮藏期间, 色泽稳定性, 氧化磷酸化

Abstract: In order to elucidate the relationship between oxidative phosphorylation and color stability of Tan sheep meat during storage, the changes of color stability and oxidative phosphorylation of longissimus dorsi of 6-month-old Tan sheep were determined after 0, 1, 2, 3, 4, 6 and 8 days of storage at 4℃. The main results were as follows: L*, a* and b* increased first and then decreased after 0-8 days of storage (P < 0.05); R630/580 was significantly decreased (P < 0.05); The relative content of MetMb was significantly decreased and then increased (P < 0.05). The relative content of OxyMb was significantly increased and then decreased (P < 0.05); The relative content of DeoMb showed a decreasing trend (P < 0.05). Mitochondrial membrane permeability was significantly increased (P < 0.05). Mitochondrial membrane potential was significantly decreased (P < 0.05); The activities of mitochondrial complex I, II, III and IV were significantly decreased (P < 0.05), while the activities of complex Ⅴ were significantly increased (P < 0.05). (ROS content was significantly increased (P < 0.05); The activities of SOD and GSH-Px were significantly decreased (P < 0.05); CAT activity was firstly increased and then decreased (P < 0.05). The contents of ATP, ADP and AMP were significantly decreased (P < 0.05). There was a significant correlation between the relative content of Mb derivatives and the indexes of flesh color and oxidative phosphorylation. The above results indicate that the failure of endogenous antioxidant enzymes in Tan sheep meat during postmortem storage leads to excessive ROS production in myocytes, which damages the integrity of mitochondria, affects the activities of enzymes related to mitochondrial oxidative phosphorylation, and further affects the vitality of MetMb reductase system in myocytes, resulting in the failure of MetMb reduction. Eventually, the color stability of Tan sheep meat became worse.

Key words: Tan sheep, Postmortem storage period, Color stability, Oxidative phosphorylation

中图分类号:

TS251.53

王金霞杨波罗瑞明李荣陈雪妍张倩胡丽筠. 宰后贮藏期间滩羊肉线粒体氧化磷酸化与色泽稳定性的关系[J]. 食品科学.

Jinxia Wang 瑞明 LUO RuimingLUO Xue-yan CHEN Li-Jun HU. Study on the relationship between mitochondrial oxidative phosphorylation and color stability of Tan sheep meat during postmortem storage[J]. FOOD SCIENCE.

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