食品科学2024，Vol.45Issue(6)：1-7,7.DOI:10.7506/spkx1002-6630-20230208-071
滩羊肉成熟过程中糖酵解与保水性之间的关系
Relationship between Glycolysis and Water-Holding Capacity of Tan Sheep Meat during Maturation
摘要
Abstract
In order to clarify the relationship between the degree of glycolysis and water-holding capacity during the maturation of Tan sheep meat,the M.longissimus dorsi of six-month-old Tan sheep was aged at 4℃postmortem and evaluated for drip loss,purge loss,calpain-1 activity,myofibril fragmentation index(MFI),ATP content,glucose content,glycogen content,lactic acid content,lactate dehydrogenase(LDH)activity,pyruvate kinase(PK)activity and pH after 0,1,2,3,4 and 8 days.The results showed that as maturation time increased,drip loss,purge loss and centrifugal loss increased first and then decreased(P<0.05),reaching their maximum values on day 4.ATP and glycogen contents continued to decrease(P<0.05).The contents of glucose and lactic acid increased first and then decreased(P<0.05),and so did LDH activity(P<0.05),reaching its maximum level on day 4.PK activity showed a constant decreasing trend(P<0.05).The correlation analysis showed that glycogen content was negatively correlated with drip loss(P<0.05)as well as purge loss and centrifugal loss(P<0.01),and positively correlated with nuclear magnetic resonance(NMR)transverse relaxation times(T21,T22 and T23)(P<0.05 or P<0.01).LA content was significantly positively correlated with drip loss(P<0.001)as well as purge loss and centrifugal loss(P<0.01),but had no correlation with T21,T22 or T23.Therefore,the glycolysis process of Tan sheep meat was activated rapidly after slaughter,which caused change in the activity of glycolysis-related enzymes and the contents of metabolites,thereby resulting in changes in the water adsorption capacity of muscle proteins,and ultimately affecting the water-holding capacity of Tan sheep meat after slaughter.关键词
滩羊/宰后成熟过程/糖酵解/保水性Key words
Tan sheep/postmortem aging/glycolysis/water-holding capacity分类
轻工业引用本文复制引用
王金霞,刘吉娟,罗瑞明,李荣,陈雪妍,张倩,胡丽筠..滩羊肉成熟过程中糖酵解与保水性之间的关系[J].食品科学,2024,45(6):1-7,7.基金项目
国家自然科学基金地区科学基金项目(31860427) （31860427）
