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宰后成熟过程中线粒体损伤与滩羊肉嫩度的关联性分析

李荣 罗瑞明 杜瑞 罗玉龙 王金霞 陈雪妍 张倩

食品科学2023,Vol.44Issue(21):54-61,8.
食品科学2023,Vol.44Issue(21):54-61,8.DOI:10.7506/spkx1002-6630-20230522-213

宰后成熟过程中线粒体损伤与滩羊肉嫩度的关联性分析

Relationship between Mitochondrial Damage and Meat Tenderness of Tan Sheep during Postmortem Aging

李荣 1罗瑞明 1杜瑞 2罗玉龙 1王金霞 1陈雪妍 1张倩1

作者信息

  • 1. 宁夏大学食品科学与工程学院,宁夏 银川 750021
  • 2. 银川市农产品质量检测中心,宁夏 银川 750000
  • 折叠

摘要

Abstract

This research investigated the relationship between mitochondrial damage and meat tenderness of Tan sheep during postmortem aging.The M.Longissimus dorsi muscles from six-month-old Tan sheep were divided into lipopolysaccharide(LPS)treatment and blank control groups.Mitochondrial reactive oxygen species(ROS)content,membrane potential,mitochondrial permeability transition pore(MPTP)openness,mitochondrial swelling,pH,cooking loss,texture,moisture distribution,shear force and myofibril fragmentation index(MFI)in each group were measured at 0,6,12,24,and 72 hours postmortem.The results showed that during postmortem aging,MPTP openness gradually increased in both groups.ROS content,cooking loss rate and MFI value showed an increasing trend as well.Mitochondrial membrane potential,pH,elasticity,T22 peak area and shear force showed a decreasing trend.Hardness,chewability and cohesiveness increased at first and then decreased.Therefore,disruption of oxidative homeostasis in muscle cells of Tan sheep resulted in an increase of ROS content,which caused mitochondrial damage by inducing the opening of MPTP and decreasing mitochondrial membrane potential.Moreover,the structural changes of myofibrils shortened the gap between muscle protein molecules,resulting in increased water loss rate and poorer water retention in muscles,promoting the process of myofibril fragmentation and improving the tenderness of Tan sheep meat.Correlation analysis showed that mitochondrial damage and tenderization occurred simultaneously during the postmortem aging of Tan sheep meat,and the more serious the mitochondrial damage was,the better the tenderness was.

关键词

滩羊/线粒体损伤/嫩度/脂多糖

Key words

Tan sheep/mitochondrial damage/tenderness/lipopolysaccharide

分类

轻工纺织

引用本文复制引用

李荣,罗瑞明,杜瑞,罗玉龙,王金霞,陈雪妍,张倩..宰后成熟过程中线粒体损伤与滩羊肉嫩度的关联性分析[J].食品科学,2023,44(21):54-61,8.

基金项目

国家自然科学基金青年科学基金项目(32202135) (32202135)

宁夏青年科技人才托举工程项目 ()

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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