FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (6): 1-7.doi: 10.7506/spkx1002-6630-20230208-071
• Basic Research • Next Articles
WANG Jinxia, LIU Jijuan, LUO Ruiming, LI Rong, CHEN Xueyan, ZHANG Qian, HU Lijun
Online:
Published:
Abstract: In order to clarify the relationship between the degree of glycolysis and water-holding capacity during the maturation of Tan sheep meat, the M. longissimus dorsi of six-month-old Tan sheep was aged at 4 ℃ postmortem and evaluated for drip loss, purge loss, calpain-1 activity, myofibril fragmentation index (MFI), ATP content, glucose content, glycogen content, lactic acid content, lactate dehydrogenase (LDH) activity, pyruvate kinase (PK) activity and pH after 0, 1, 2, 3, 4 and 8 days. The results showed that as maturation time increased, drip loss, purge loss and centrifugal loss increased first and then decreased (P < 0.05), reaching their maximum values on day 4. ATP and glycogen contents continued to decrease (P < 0.05). The contents of glucose and lactic acid increased first and then decreased (P < 0.05), and so did LDH activity (P < 0.05), reaching its maximum level on day 4. PK activity showed a constant decreasing trend (P < 0.05). The correlation analysis showed that glycogen content was negatively correlated with drip loss (P < 0.05) as well as purge loss and centrifugal loss (P < 0.01), and positively correlated with nuclear magnetic resonance (NMR) transverse relaxation times (T21, T22 and T23) (P < 0.05 or P < 0.01). LA content was significantly positively correlated with drip loss (P < 0.001) as well as purge loss and centrifugal loss (P < 0.01), but had no correlation with T21, T22 or T23. Therefore, the glycolysis process of Tan sheep meat was activated rapidly after slaughter, which caused change in the activity of glycolysis-related enzymes and the contents of metabolites, thereby resulting in changes in the water adsorption capacity of muscle proteins, and ultimately affecting the water-holding capacity of Tan sheep meat after slaughter.
Key words: Tan sheep; postmortem aging; glycolysis; water-holding capacity
CLC Number:
TS251.53
WANG Jinxia, LIU Jijuan, LUO Ruiming, LI Rong, CHEN Xueyan, ZHANG Qian, HU Lijun. Relationship between Glycolysis and Water-Holding Capacity of Tan Sheep Meat during Maturation[J]. FOOD SCIENCE, 2024, 45(6): 1-7.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230208-071
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