丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及机理研究

doi:10.7506/spkx1002-6630-20220917-160

食品科学 ›› 2023, Vol. 44 ›› Issue (12): 181-188.doi: 10.7506/spkx1002-6630-20220917-160

丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及机理研究

侯冉，窦露，任钦，张敏，张月，谢骏康，敖登图雅，郭月英，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；2.内蒙古乌拉特中旗农牧和科技局，内蒙古乌拉特中旗 015300）

出版日期:2023-06-25 发布日期:2023-06-30
基金资助:
国家自然科学基金地区科学基金项目（32160589）；内蒙古自治区自然科学基金重大专项（2020ZD11）；内蒙古自治区科技成果转化专项（2019CG066）；内蒙古自治区食品科学与工程一流学科建设项目（SPFC202004）；内蒙古自治区自然科学基金项目（2022MS03055）

Effect and Mechanism of Dietary Supplementation of Clostridium butyricum on Volatile Flavor Compounds in Meat of Small Tailed-Han Sheep during Postmortem Aging

HOU Ran, DOU Lu, REN Qin, ZHANG Min, ZHANG Yue, XIE Junkang, Aodengtuya, GUO Yueying, SU Lin, ZHAO Lihua, JIN Ye

(1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2. Bureau of Agriculture, Animal Husbandry and Science and Technology of Wulate Zhongqi, Inner Mongolia, Wulate Middle Banner 015300, China)

Online:2023-06-25 Published:2023-06-30

摘要/Abstract

摘要： 为探究丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及其可能机制，以6 月龄小尾寒羊为研究对象，取其背最长肌进行宰后成熟（4 ℃），然后分别在第0、1、2、3、4、5天对羊肉中的挥发性风味物质和腺苷酸活化蛋白激酶（adenosine monophosphate activated protein kinase，AMPK）、乙酰辅酶A羧化酶（acetyl CoA carboxylase，ACC）和肉毒碱脂酰转移酶1（carnitine palmitoyltransferase，CPT1）等脂肪代谢相关酶活性进行测定。电子鼻测定结果显示，丁酸梭菌组小尾寒羊肉中的烷类、氢过氧化物和氮氧化合物的含量更加丰富；结合气相色谱-质谱联用技术测定结果可知，丁酸梭菌组小尾寒羊肉中醛、醇及酮类化合物的种类较为丰富，而脂肪氧化产物如辛醛、壬醛、癸醛、庚醛的含量均明显降低；利用相对气味活度值法筛选了宰后成熟过程中两组小尾寒羊肉中共有的关键风味物质，包括辛醛、壬醛、反-2-癸烯醛和1-辛烯-3-醇，其中癸醛对羊肉风味的贡献最大。与对照组相比，丁酸梭菌组小尾寒羊肉中AMPK和CPT1的含量在宰后成熟过程中均显著降低（P＜0.05），而丁酸梭菌组小尾寒羊肉中ACC含量在宰后成熟第0、1、3、5天显著高于对照组（P＜0.05）；相关性分析结果表明，AMPK和CPT1与壬醛均呈极显著正相关（P＜0.001），而ACC与壬醛和癸醛呈极显著负相关（P＜0.001）。综上，日粮添加丁酸梭菌可能通过调控AMPK-ACC-CPT1通路进而影响小尾寒羊宰后成熟过程中的挥发性风味物质。

关键词: 宰后成熟；挥发性风味物质；电子鼻；脂肪代谢相关酶活性；小尾寒羊

Abstract: In order to explore the effect of dietary supplementation of Clostridium butyricum on the volatile flavor substances in the meat of small-tailed Han sheep during postmortem aging and its possible mechanism, the Longissimus dorsi muscle of small-tailed Han sheep slaughtered at the age of six months was taken for postmortem maturation at 4 ℃, and then the volatile flavor substances, the contents of lipid metabolism-related enzymes including adenosine monophosphate activated protein kinase (AMPK), acetyl CoA carboxylase (ACC) and carnitine lipoyltransferase 1 (CPT1) were measured on days 0, 1, 2, 3, 4 and 5. The results of electronic nose test showed that the contents of alkanes, hydroperoxide and nitrogen oxides in the C. butyricum supplementation group were higher than in the control group without C. butyricum supplementation. According to the results of gas chromatography-mass spectrometry (GC-MS), the types of aldehydes, alcohols and ketones in the C. butyricum group were more than in the control group, while the contents of fatty oxidation products such as octanal, nonanal, decanal and heptaldehyde were obviously reduced. The key flavor substances common to both groups, as determined by relative odor activity value (ROAV), included octanal, nonanal, trans-2-decenal and 1-octen-3-ol, nonanal being the greatest contributor to the flavor of lamb meat. Compared with the control group, the contents of AMPK and CPT1 in the C. butyricum group decreased significantly during postmortem aging (P < 0.05), while the contents of ACC in the C. butyricum group were significantly higher than those in the control group at 0, 1, 3 and 5 days postmortem (P < 0.05). The correlation analysis showed that AMPK and CPT1 were significantly positively correlated with nonanal (P < 0.001), while ACC was significantly negatively correlated with nonanal and decanal (P < 0.001). In conclusion, the addition of C. butyricum to the diet can affect the volatile flavor substances in the meat of small-tailed Han sheep during postmortem aging by regulating the AMPK-ACC-CPT1 signaling pathway.

Key words: postmortem aging; volatile flavor substances; electronic nose; fat metabolism related enzyme activity; small-tailed Han sheep

中图分类号:

TS251.1

侯冉，窦露，任钦，张敏，张月，谢骏康，敖登图雅，郭月英，苏琳，赵丽华，靳烨. 丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及机理研究[J]. 食品科学, 2023, 44(12): 181-188.

HOU Ran, DOU Lu, REN Qin, ZHANG Min, ZHANG Yue, XIE Junkang, Aodengtuya, GUO Yueying, SU Lin, ZHAO Lihua, JIN Ye. Effect and Mechanism of Dietary Supplementation of Clostridium butyricum on Volatile Flavor Compounds in Meat of Small Tailed-Han Sheep during Postmortem Aging[J]. FOOD SCIENCE, 2023, 44(12): 181-188.

[1]	苏晓凤李亚蕾罗瑞明. 秦川牛宰后成熟期间BSG对MAPK信号通路及细胞凋亡的影响[J]. 食品科学, 0, (): 0-0.
[2]	黄小兰任驰摆玉蔷李欣张德权. 丙酮酸激酶翻译后修饰影响肉品质研究进展[J]. 食品科学, 0, (): 0-0.
[3]	云周苗黄业传彭春雷赵静张克媛. 高压结合热处理条件下猪肉磷脂脂解动力学研究[J]. 食品科学, 0, (): 0-0.
[4]	刘楚鑫沈清武. 脉冲电场处理对猪肉中N-羟乙酰神经氨酸含量及猪肉品质的影响[J]. 食品科学, 0, (): 0-0.
[5]	马旭华，李亚蕾，罗瑞明，张杏亚. 秦川牛宰后成熟期间热休克蛋白A6对肉品质变化的影响机制[J]. 食品科学, 2023, 44(13): 1-8.
[6]	云周苗，黄业传，彭春雷，赵静，张克媛. 高压结合热处理条件下猪肉磷脂脂解动力学研究[J]. 食品科学, 2023, 44(13): 9-15.
[7]	刘楚鑫，娄爱华，吴艳阳，何恩祺，郑婉婷，何荣鑫，沈清武. 脉冲电场处理对猪肉中N-羟乙酰神经氨酸含量及猪肉食用品质的影响[J]. 食品科学, 2023, 44(13): 16-22.
[8]	李可，张俊霞，王欣瑶，王昱，杜曼婷，吴楠，赵颖颖，白艳红. 不同超声波功率处理对类PSE鸡肉肌原纤维蛋白结构和乳化稳定性的影响[J]. 食品科学, 2023, 44(13): 23-31.
[9]	喻倩倩，刘倩倩，谷雪静，张泽阳，温荣欣，孙承锋. 干法成熟肉类品质形成机制研究进展[J]. 食品科学, 2023, 44(13): 309-316.
[10]	马旭华李亚蕾罗瑞明张杏亚. 秦川牛宰后成熟期间热休克蛋白A6对肉品质变化影响机制[J]. 食品科学, 0, (): 0-0.
[11]	张靖铭冯旸旸时平茹孔保华曹传爱王辉刘骞. 谷氨酰胺转氨酶催化交联对肌原纤维蛋白凝胶特性影响的研究进展[J]. 食品科学, 0, (): 0-0.
[12]	杜曼婷高梦丽游紫燕李可白艳红. 蛋白质磷酸化和亚硝基化互作对宰后羊肉嫩度的影响[J]. 食品科学, 0, (): 0-0.
[13]	李荣罗瑞明罗玉龙杜瑞王金霞张倩陈雪妍. 宰后成熟过程中脂多糖诱导剂对滩羊肌细胞线粒体凋亡信号通路的影响[J]. 食品科学, 0, (): 0-0.
[14]	李荣罗瑞明杜瑞罗玉龙王金霞陈雪妍张倩. 宰后成熟过程中线粒体损伤与滩羊肉嫩度的关联性分析[J]. 食品科学, 0, (): 0-0.
[15]	徐韶棠，杨轶浠，王艺瑾，郭育涛，刘雅宁，张博文，张佳敏，卢秋霞. 药食同源赶黄草醇提物对中式香肠脂质氧化和蛋白质稳定性的影响及相关性分析[J]. 食品科学, 2023, 44(12): 84-94.

丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及机理研究

Effect and Mechanism of Dietary Supplementation of Clostridium butyricum on Volatile Flavor Compounds in Meat of Small Tailed-Han Sheep during Postmortem Aging

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价