FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (24): 9-15.doi: 10.7506/spkx1002-6630-20230411-095

• Food Chemistry • Previous Articles     Next Articles

Effect of Calcium Chloride on Energy Level and Quality of Tan Sheep Meat during Postmortem Aging

CHEN Xueyan, LUO Ruiming, ZHANG Qian, WANG Jinxia, LI Rong, HU Lijun   

  1. (School of Food and Wine, Ningxia University, Yinchuan 750000, China)
  • Online:2023-12-25 Published:2024-01-02

Abstract: Our purpose was to clarify the effect of CaCl2 treatment on the energy level and quality of Tan sheep meat during postmortem aging. Tan sheep hind leg meat was injected with 200 mmol/L CaCl2 solution, and aged at 4 ℃ for 0, 2, 4, 6, and 8 days. The protein expression of phosphofructokinase (PFKM) was detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blot to verify whether the glycolysis pathway could be activated by CaCl2. At the same time, the energy level and meat quality indexes were measured during postmortem aging to analyze the mechanism by which the glycolysis pathway affects the metabolic level and quality of Tan sheep meat. The results showed that the protein expression of PFKM decreased during postmortem aging, indicating activation of the glycolytic pathway. CaCl2 treatment accelerated the glycolysis process after slaughter, thereby promoting the decomposition of glycogen, increasing the production of lactic acid, and resulting in a rapid decrease in pH. Water-holding capacity (WHC), myofibril fragmentation index (MFI) and b* value were higher and shear force and a* were lower in the treatment group than in the control and blank groups. Therefore, CaCl2 could affect the color, WHC and tenderness of Tan sheep meat at different aging stages. By accelerating the decrease of pH and the accumulation of energy metabolites, the glycolytic pathway increased the level of energy metabolism during postmortem aging, while inhibiting the production of oxymyoglobin, activating the activity of calpain, changing the structure of myofibrils and shortening the space between muscle protein molecules, which accelerated the process of myofibril fragmentation and the hydrolysis of myofibrillar protein, and led to a deterioration in meat color and an increase in water loss and meat tenderness.

Key words: postmortem aging; glycolysis; energy levels; quality

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