摘要
为阐明滩羊肉贮藏期间氧化磷酸化与色泽稳定性的关系,以6月龄滩羊背最长肌(longissimus dorsi)为研究对象,测定其4℃贮藏0、1、2、3、4、6、8 d时色泽稳定性与氧化磷酸化各指标的变化。主要研究结果如下:贮藏0~8 d,L^(*)、a^(*)、b^(*)值均呈先上升后下降趋势(P<0.05);R_(630)/R_(580)先上升后下降(P<0.05);高铁肌红蛋白(metmyoglobin,MetMb)相对含量呈下降后上升趋势(P<0.05);氧合肌红蛋白相对含量先上升后下降(P<0.05);脱氧肌红蛋白相对含量变化整体呈下降趋势(P<0.05);线粒体膜通透性显著增大(P<0.05);线粒体膜电位显著降低(P<0.05);线粒体复合物Ⅰ、Ⅱ、Ⅲ、Ⅳ活性显著下降(P<0.05),复合物V活性显著升高(P<0.05);活性氧水平显著上升(P<0.05);超氧化物歧化酶、谷胱甘肽过氧化物酶活性显著下降(P<0.05);过氧化氢酶活性呈先上升后下降趋势(P<0.05);ATP、ADP、AMP含量显著下降(P<0.05)。各肌红蛋白衍生态相对含量、肉色指标与氧化磷酸化各指标互有显著相关性。以上结果表明,宰后贮藏期间滩羊肉中内源抗氧化酶系的失效导致肌细胞内产生过多的活性氧,致使线粒体完整性受到破坏,对线粒体氧化磷酸化相关酶活性产生影响,进而影响肌细胞中高铁肌红蛋白还原酶系统的活力,致使Met Mb无法被还原,最终导致滩羊肉色泽稳定性变差。
In order to elucidate the relationship between the oxidative phosphorylation and the color stability of Tan sheep meat during postmortem storage,the changes in the color stability and oxidative phosphorylation of the Longissimus dorsi of 6-month-old Tan sheep were determined after 0,1,2,3,4,6 and 8 days of postmortem storage at 4℃.The results showed that L^(*),a^(*)and b^(*)values increased first and then decreased during 0-8 days of storage(P<0.05),and so did R_(630)/R_(580) ratio(P<0.05).The relative content of metmyoglobin(MetMb)showed a decreasing and then increasing trend(P<0.05),whereas the relative content of oxymyoglobin(OxyMb)exhibited the opposite trend(P<0.05),and the relative content of deoxymyoglobin(DeoMb)showed a decreasing trend(P<0.05).Mitochondrial membrane permeability significantly increased(P<0.05),and mitochondrial membrane potential significantly decreased(P<0.05).The activity of mitochondrial complex I,II,III and IV significantly decreased(P<0.05),while the activity of complex V significantly increased(P<0.05).Reactive oxygen species(ROS)levels significantly increased(P<0.05).The activities of superoxide dismutase(SOD)and glutathione peroxidase(GSH-Px)significantly decreased(P<0.05).Catalase(CAT)activity first increased and then decreased(P<0.05).The contents of ATP,ADP and AMP significantly decreased(P<0.05).The relative contents of MetMb,OxyMb and DeoMb and meat color parameters were significantly correlated with oxidative phosphorylation.The above results indicate that the failure of endogenous antioxidant enzymes in Tan sheep meat during postmortem storage led to excessive ROS production in myocytes,which damaged the integrity of mitochondria,and then affected the activities of enzymes related to mitochondrial oxidative phosphorylation and consequently the activity of MetMb reductase in myocytes,which resulted in the failure of MetMb reduction,thereby leading to deterioration of the color stability of Tan sheep meat.
作者
王金霞
杨波
罗瑞明
李荣
陈雪妍
张倩
胡丽筠
WANG Jinxia;YANG Bo;LUO Ruiming;LI Rong;CHEN Xueyan;ZHANG Qian;HU Lijun(School of Food Science and Engineering,Ningxia University,Yinchuan 750000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第8期202-209,共8页
Food Science
基金
国家自然科学基金地区科学基金项目(31860427)。
关键词
滩羊
宰后贮藏期间
色泽稳定性
氧化磷酸化
Tan sheep
postmortem storage period
color stability
oxidative phosphorylation
作者简介
第一作者:王金霞(1998-)(ORCID:0000-0002-6113-9239),女,硕士研究生,研究方向为肉品加工与质量安全控制。E-mail:wangjinxia0327@163.com;通信作者:罗瑞明(1964-)(ORCID:0000-0003-3704-0519),男,教授,博士,研究方向为畜产品加工与贮藏。E-mail:ruimingluo1@163.com。
