食品科学2024，Vol.45Issue(10)：54-61,8.DOI:10.7506/spkx1002-6630-20230403-015
不同贮藏温度下半胱氨酸氧化位点鉴定及对滩羊肉嫩度的影响
Cysteine Oxidation Sites in Tan Lamb Meat Proteins at Different Storage Temperatures:Identification and Effect on Meat Tenderness
摘要
Abstract
The shear force and textural properties(hardness,elasticity and chewiness)of Ningxia Tan lamb meat stored at-80 ℃(control),-2,-18 or 4 ℃ for 7 days were determined by cysteine oxidative modification proteomics.Meanwhile,the cysteine oxidation sites were identified,and the Pearson's correlation was used to analyze the correlation between the oxidation intensity of significantly differential oxidation sites(SDOS)and the quality indicators of refrigerated Tan lamb meat.The results showed that compared with the control group,the shear force and texture characteristics of lamb meat in the experimental groups were significantly reduced(P＜0.05),and 25 SDOS proteins(including 10 structural proteins,8 metabolic enzymes,2 degradative enzymes and 5 other proteins)were significantly correlated with at least one quality indicator(P＜0.05),which could be used as potential biomarkers to evaluate changes in the tenderness and texture of lamb meat during storage.关键词
滩羊肉/嫩度/半胱氨酸氧化修饰蛋白质组学/蛋白质氧化/质构Key words
Tan lamb meat/tenderness/cysteine oxidative modification proteomics/protein oxidation/texture分类
轻工业引用本文复制引用
张瑞,陶迎梅,高钰茸,王素也,刘敦华..不同贮藏温度下半胱氨酸氧化位点鉴定及对滩羊肉嫩度的影响[J].食品科学,2024,45(10):54-61,8.基金项目
宁夏自然科学基金项目(2021AAC03013 （）
2022AAC02021) （）
宁夏回族自治区农业高质量发展与生态保护科技创新示范项目(NGSB-2021-6-05) （NGSB-2021-6-05）
