摘要
为了探究宰后成熟期间细胞凋亡酶-3(Caspase-3)对滩羊肉保水性和嫩度的影响,取滩羊后腿肌肉分别注射Caspase-3特异性抑制剂Ac-DEVD-CHO(DEVD处理组)和0.8%生理盐水(对照组),于4℃成熟0、6、12、24、48、96、192 h,并分析Caspase-3和Caspase-9活性、水分分布、肌原纤维蛋白降解、微观结构变化及保水性和嫩度相关指标的变化情况。结果表明:随着滩羊肉成熟,与对照组相比,DEVD组的Caspase-3和Caspase-9活性受到抑制,肌原纤维小片化指数(myofibril fragmentation index,MFI)上升趋势显著低于对照组(P<0.05);宰后pH值呈现先下降后上升的趋势,但DEVD组极限pH值低于对照组,192 h时pH值高于对照组(P<0.05);宰后24~192 h,DEVD处理组蒸煮损失、离心损失、T_(23)横向弛豫时间以及剪切力均明显著高于对照组;此外,在宰后前期DEVD组滩羊肉腿肌微观结构完整性较对照组好。综上所述,宰后前期(0~24 h),DEVD通过抑制Caspase-3活性,保护肌原纤维完整性,减缓细胞凋亡进程,致使滩羊肉保水性和嫩度变差;宰后后期(48~192 h),pH值的回升减弱DEVD作用,Caspase-3迅速活化,加速肌原纤维降解,使滩羊肉嫩度得到改善。同时,MFI上升加剧肌肉结构的崩塌,造成滩羊肉保水性变差。整体上,DEVD处理对滩羊肉品质有阶段性影响。
In order to investigate the effect of caspase-3 on the water retention and tenderness of Tan sheep meat during postmortem aging,the right hind leg meat of Tan sheep was injected with Ac-DEVD-CHO,a caspase-3 inhibitor,or 0.8%NaCl(control group),and aged at 4℃.After 0,6,12,24,48,96 and 192 h,the activity of caspase-3 and caspase-9,water distribution,degradation of myofibrillar proteins,microstructure and water retention and tenderness indicators were determined.The results showed that with increasing postmortem aging time,the activity of caspase-3 and caspase-9 in the DEVD group was inhibited,and the myofibril fragmentation index(MFI)showed a significantly lower upward trend than the control group(P<0.05).The pH initially decreased and then increases,and the ultimate pH was lower while the pH at 192 h was higher in the DEVD group than in the control group(P<0.05).At 24–192 h postmortem,the cooking loss,centrifugal loss,T_(23) transverse relaxation time and shear force of the DEVD group were distinctly higher than those of the control group.Moreover,during the early postmortem period,the microstructural integrity of muscle in the DEVD group was better than that of the control group.In summary,during the early post-slaughter period(0–24 h),DEVD preserved the integrity of myofibrils and slowed down the process of apoptosis by inhibiting the activity of caspase-3,which resulted in the deterioration of the water retention and tenderness of Tan sheep meat.In the late post-slaughter period(48–192 h),the rise in pH weakened the effect of DEVD,and the consequent rapid activation of caspase-3 accelerated the degradation of myofibrils,thereby improving meat tenderness.Furthermore,the rise in MFI aggravated the collapse of muscle structure,resulting in poor water retention of Tan sheep meat.Overall,the DEVD treatment had a stage-specific effect on the quality of Tan sheep meat during postmortem aging.
作者
马萌
马佳荣
高爽
梁燕群
罗瑞明
MA Meng;MA Jiarong;GAO Shuang;LIANG Yanqun;LUO Ruiming(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;School of Animal Science and Technology,Ningxia University,Yinchuan 750021,China)
出处
《食品科学》
北大核心
2025年第5期96-105,共10页
Food Science
基金
国家自然科学基金地区科学基金项目(32260555)。
作者简介
第一作者:马萌(1999-)(ORCID:0009-0000-5443-7097),女,硕士,研究方向为肉品加工及质量安全控制。E-mail:MaMengNXU@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:ruimingluo.nx@163.com。
