猪宰后不同部位PSE肉与正常肉蛋白质变化的比较
发布时间：2018-11-03 13:15
【摘要】：为了研究猪宰后不同部位PSE肉与正常肉的蛋白质变化,为猪肉品质调控与PSE肉形成的研究提供参考,选取宰后背最长肌、股二头肌均为正常肉或PSE肉的175日龄"杜长大"阉公猪各6头,测定24 h内肌肉的pH值、离心失水率、蛋白质溶解度、钙蛋白酶活性及SDS-PAGE分析。结果表明:背最长肌正常肉的总蛋白溶解度显著高于PSE肉的总蛋白溶解度(P0.05),PSE肉肌浆蛋白溶解度24 h内变化不显著(P0.05),背最长肌正常肉的肌原纤维蛋白溶解度高于PSE肉;宰后0 h,股二头肌的钙蛋白酶活性显著高于背最长肌(P0.05),宰后8 h内正常肉的钙蛋白酶活性显著高于PSE肉(P0.05);正常肉与PSE肉的肌原纤维蛋白SDS-PAGE条带差异较大,肌浆蛋白SDS-PAGE差异不明显。结果提示:PSE肉与正常肉蛋白的变化差异主要在于肌原纤维蛋白,且股二头肌与背最长肌相比肌原纤维蛋白分解快;不同部位正常肉与PSE肉肌浆蛋白无明显降解。
[Abstract]:In order to study the protein changes of PSE meat and normal meat in different parts of pig after slaughter, and to provide reference for the study of pork quality regulation and PSE meat formation, the longest dorsal muscle was selected after slaughter. The muscle pH value, centrifugal water loss rate, protein solubility, calcitonin activity and SDS-PAGE analysis were measured in 6 castrated boars of 175-day old "Dugan", which were normal meat or PSE meat, respectively, within 24 h. The results showed that the solubility of total protein in the normal muscle of longissimus dorsi was significantly higher than that in the meat of PSE (P0.05). There was no significant change in the solubility of sarcoplasmic protein of), PSE in 24 h (P0.05). The solubility of myofibrillar protein in the normal muscle of longissimus dorsi was higher than that in PSE. At 0 h after slaughter, the calpain activity of biceps femoris muscle was significantly higher than that of longissimus dorsi muscle (P0.05), and that of normal meat within 8 hours after slaughter was significantly higher than that of PSE meat (P0.05). There were significant differences in myofibrillar protein SDS-PAGE bands between normal meat and PSE meat, but there was no significant difference in myoplasmic protein SDS-PAGE between normal meat and PSE meat. The results showed that the difference between PSE meat and normal meat protein was mainly due to myofibrillar protein, and myofibrillar protein decomposition of biceps femoris muscle was faster than that of longissimus dorsi muscle, and no obvious degradation of myoplasmic protein between normal meat and PSE muscle was observed.
【作者单位】： 新疆农业大学动物科学学院;新疆农业大学食品科学与药学学院;
【基金】：国家自然科学基金项目(31460416) 新疆农业大学2015年自治区级产学研联合培养研究生示范基地项目(xjaucxy-yjs-20151022)
【分类号】：S828
[Abstract]:In order to study the protein changes of PSE meat and normal meat in different parts of pig after slaughter, and to provide reference for the study of pork quality regulation and PSE meat formation, the longest dorsal muscle was selected after slaughter. The muscle pH value, centrifugal water loss rate, protein solubility, calcitonin activity and SDS-PAGE analysis were measured in 6 castrated boars of 175-day old "Dugan", which were normal meat or PSE meat, respectively, within 24 h. The results showed that the solubility of total protein in the normal muscle of longissimus dorsi was significantly higher than that in the meat of PSE (P0.05). There was no significant change in the solubility of sarcoplasmic protein of), PSE in 24 h (P0.05). The solubility of myofibrillar protein in the normal muscle of longissimus dorsi was higher than that in PSE. At 0 h after slaughter, the calpain activity of biceps femoris muscle was significantly higher than that of longissimus dorsi muscle (P0.05), and that of normal meat within 8 hours after slaughter was significantly higher than that of PSE meat (P0.05). There were significant differences in myofibrillar protein SDS-PAGE bands between normal meat and PSE meat, but there was no significant difference in myoplasmic protein SDS-PAGE between normal meat and PSE meat. The results showed that the difference between PSE meat and normal meat protein was mainly due to myofibrillar protein, and myofibrillar protein decomposition of biceps femoris muscle was faster than that of longissimus dorsi muscle, and no obvious degradation of myoplasmic protein between normal meat and PSE muscle was observed.
【作者单位】： 新疆农业大学动物科学学院;新疆农业大学食品科学与药学学院;
【基金】：国家自然科学基金项目(31460416) 新疆农业大学2015年自治区级产学研联合培养研究生示范基地项目(xjaucxy-yjs-20151022)
【分类号】：S828
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