食品工业科技2017，Vol.38Issue(11)：65-70,75,7.DOI:10.13386/j.issn1002-0306.2017.11.004
电刺激对宰后牦牛肉成熟过程中肌钙蛋白-T和肌间线蛋白及嫩度的影响
Effect of electrical stimulation on Troponin-T and Desmin and tenderness of yak meat during postmortem aging
摘要
Abstract
To study the effect of electrical stimulation on Troponin-T,Desmin degradation and the tenderness of the meat of yak during postmortem aging,the experiment used SDS-PAGE,shear force and myofibrillar fragmentation index method to compare and dynamic monitor the effect of different treatment (electrical stimulation,no electrical stimulation) on the change of characteristics of Troponin-T,Desmin,shear force and MFI of SU,LD and ST of the meat of yak during postmortem 0,1,2,3,5,7 and 14 d.The results showed that the Troponin-T and Desmin degradation rate and degradation degree of three parts meat of electrical stimulation group were higher,and the degradation products existed earlier than the other two parts,and degradation degree was higher than the other two parts of LD of two treatment groups.After 14 days of postmortem,the rate of decrease of the shear force of SU,LD and ST in the electrical stimulation group were increased by 2.93％,9.47％ and 5.08％ in comparison with no electrical sfimulation group(p ＜ 0.05),but the electrical stimulation had no significant effect on MFI.This showed that electrical stimulation can significantly accelerate the degradation of yak's Troponin-T and Desmin and the rate of descent of shear force during postmortem aging,and tenderization speed is faster than the other two parts meat of LD during postmortem aging.关键词
电刺激/牦牛/肌钙蛋白-T/肌间线蛋白/嫩度Key words
electrical stimulation/yak/Troponin-T/Desmin/tenderness分类
轻工纺织引用本文复制引用
王莉,余群力,王玉涛,郭丽君,张秀英,任小娜,张丽,夏娜,魏健,孙宝忠..电刺激对宰后牦牛肉成熟过程中肌钙蛋白-T和肌间线蛋白及嫩度的影响[J].食品工业科技,2017,38(11):65-70,75,7.基金项目
国家自然基金地区基金肌原纤维蛋白氧化羰基化诱发的蛋白交联对牦牛肉质构特性的影响机制(31660469) （31660469）
国家肉牛牦牛产业技术体系(nycytx-38) （nycytx-38）
青藏高原特色有机畜产品生产技术与产业模式(201203009). （201203009）
