摘要
为了研究滚揉对成熟过程中羊肉肌原纤维蛋白降解及氧化程度的影响,试验选择10月龄的小尾寒羊9只,随机分成3组,屠宰后取背最长肌,对照组不滚揉,1组为轻度滚揉组(滚揉10 min),2组为重度滚揉组(滚揉30 min),置于4℃分别成熟12,24,72,120 h,利用SDS-PAGE电泳分析滚揉处理对羊肉肌原纤维蛋白的降解情况;通过羰基和巯基含量的测定分析滚揉对羊肉肌原纤维蛋白氧化程度的影响。结果表明:滚揉处理加快了羊肉肌原纤维蛋白的降解速度;随着成熟时间的延长,羊肉肌原纤维蛋白的羰基含量逐渐升高,巯基含量逐渐降低;整个成熟过程中,滚揉处理组羊肉肌原纤维蛋白羰基含量均显著低于对照组(P<0. 05),巯基含量均显著高于对照组(P<0. 05)。说明滚揉抑制了羊肉肌原纤维蛋白的降解及氧化程度。
In order to research the effect of tumbling treatment on the degradation and oxidation of mutton myofibrillar protein during ripening process,9 10-month-old Small Tailed Han sheep were chosen in this experiment and were randomly divided into 3 groups for obtaining longissimus dorsi after slaughter. There was no tumbling treatment in control group,mild tumbling treatment( 10 min) was in NO.1 group and severe tumbling treatment( 30 min) was in NO.2 group,all which were at 4 ℃ for 12,24,72 and 120 h. SDS-PAGE method was used to analyze the degradation of mutton myofibrillar protein after tumbling treatment; the measurement of the contents of carbonyl and sulfhydryl was used for analyzing the effect of tumbling treatment on the oxidation degree of mutton myofibrillar protein. The results showed that tumbling treatment could accelerate the degradation rate of mutton myofibrillar protein; with the extension of ripening process,the carbonyl content gradually increased and the content of sulfhydryl gradually decreased. The carbonyl contents of protein in tumbling treatment groups was significantly lower than that in control group( P<0. 05),and the sulfhydryl contents was significantly higher than that in control group( P < 0. 05). The results suggested that tumbling treatment inhibits the degradation and oxidation of mutton myofibrillar protein.
作者
胡鹏
汝医
王维婷
杜鹏飞
王守经
柳尧波
HU Peng;RU Yi;WANG Weiting;DU Pengfei;WANG Shoujing;LIU Yaobo(Key Laboratory of Agro-products Processing Technology of Shandong Province,Jinan 250100,China;Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China)
出处
《黑龙江畜牧兽医》
CAS
北大核心
2018年第24期53-56,共4页
Heilongjiang Animal Science And veterinary Medicine
基金
山东省农业科学院青年科研基金项目(2016YQN51)
国家现代农业(羊肉)产业技术体系建设专项(CARS-38)
山东省现代农业产业技术体系羊产业创新团队项目(SDAIT-10-10)
关键词
滚揉
羊肉
肌原纤维蛋白
降解
氧化
tumbling
mutton
myofibrillar protein
degradation
oxidation
