摘要
为探究氧化应激对牛肉嫩度的影响,该研究采用过氧化氢处理宰后30 min的牛背最长肌至168 h创造氧化应激条件,从蛋白质氧化和细胞凋亡角度阐释氧化应激对牛肉嫩度的影响机制。研究结果表明,氧化应激处理显著增加了牛肉中活性氧相对含量(P<0.05),使牛肉的剪切力值显著降低(P<0.05),肌间线蛋白的降解程度显著增加(P<0.05)。在宰后成熟第3天,氧化应激组的剪切力值相比于抑制氧化应激组下降了16.68%。氧化应激处理导致牛肉中蛋白质羰基含量(P<0.05)和表面疏水性显著增加(P<0.05),肌浆内Ca^(2+)浓度(P<0.05)和细胞凋亡率显著增加(P<0.05),氧化应激组的细胞凋亡率相比于抑制氧化应激组增加了29.10%。因此,在宰后成熟过程中,由于氧化应激处理改变了蛋白质构象,同时增加肌浆内Ca^(2+)浓度和细胞凋亡水平,进而促进了肌间线蛋白的降解,最终加速了牛肉的嫩化过程。
To elucidate the influence mechanism of oxidative stress on beef tenderness from the perspectives of protein oxidation and cell apoptosis,this study created oxidative stress conditions by treating the bovine Longissimus dorsi muscles with H 2O 2 from 30 min after slaughter to 168 h.Results indicated that oxidative stress significantly increased the reactive oxygen species relative content and the degree of desmin degradation(P<0.05),and significantly decreased the sheer force of beef(P<0.05).The sheer force of the oxidative stress treatment group decreased by 16.68%compared with the inhibition of the oxidative stress treatment group on 3rd day after slaughter.Oxidative stress significantly increased protein carbonyl content(P<0.05)and surface hydrophobicity(P<0.05),and increased Ca^(2+)concentration in sarcoplasm(P<0.05)and cell apoptosis rate(P<0.05).The cell apoptosis rate of the oxidative stress treatment group increased by 29.10%compared with the inhibition of the oxidative stress treatment group.Therefore,oxidative stress changes protein conformation,and increases the Ca^(2+)concentration in sarcoplasm and cell apoptosis degree during postmortem ageing,which promotes the degradation of desmin,and accelerates the tenderization of beef.
作者
黄琳琳
张一敏
董鹏程
梁荣蓉
王新怡
齐婷婷
罗欣
张新军
郝剑刚
毛衍伟
HUANG Linlin;ZHANG Yimin;DONG Pengcheng;LIANG Rongrong;WANG Xinyi;QI Tingting;LUO Xin;ZHANG Xinjun;HAO Jiangang;MAO Yanwei(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;National Beef Cattle Industrial Technology System,Zhongwei Station,Zhongwei 755000,China;National Beef Cattle Industrial Technology System,Wulagai Station,Wulagai 026321,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第1期199-206,共8页
Food and Fermentation Industries
基金
国家自然科学基金项目(31972006)
国家重点研发政府间国际科技创新合作专项(2019YFE0103800)
现代农业产业技术体系建设专项(CARS-37)
山东省牛产业技术体系项目(SDAIT-09-09)。
关键词
牛肉
嫩度
氧化应激
蛋白质氧化
细胞凋亡
beef
tenderness
oxidative stress
protein oxidation
cell apoptosis
