食品科学2024，Vol.45Issue(13)：67-74,8.DOI:10.7506/spkx1002-6630-20231009-048
NaCl处理对牛肉宰后72 h内肌内胶原蛋白特性及相关内源酶活性的影响
Effect of NaCl Treatment on Intramuscular Collagen Characteristics and Related Endogenous Enzyme Activities of Beef during 72 h Postmortem
摘要
Abstract
This study investigated the effects of treatment with different concentrations of sodium chloride(NaCl)on the characteristics of intramuscular collagen and related endogenous enzyme activities in beef during 72 h postmortem in order to provide theoretical evidence that NaCl contributes to improving postmortem beef tenderness.Enzyme-linked immunosorbent assay(ELISA)was used to determine the changes in the level of mature collagen cross-linking and endogenous enzyme activities in bovine longissimus dorsi muscle after being treated with 1％or 3％(m/m)NaCl solution.At the same time,differential scanning calorimetry(DSC),endogenous and exogenous fluorescence spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)were used to determine physicochemical properties such as thermal solubility,thermal stability,surface hydrophobicity to characterize the structural changes and degradation status of collagen.The results showed that treatment of NaCl at both concentrations could regulate the activity of lysine oxidase,β-glucuronidase and β-galactosidase in beef during 72 h postmortem,thereby enhancing the thermal solubility of intramuscular collagen,reducing the thermal stability,promoting conformational changes and degradation of collagen and ultimately contributing to improving the tenderness of postmortem beef.关键词
NaCl/肌内胶原蛋白特性/蛋白多糖/宰后成熟/剪切力/酶活性Key words
NaCl/characteristics of intramuscular collagen/proteoglycan/postmortem aging/shear force/enzyme activity分类
轻工业引用本文复制引用
廖博群,贺军宝,王希睿,陈芳,张雅玮..NaCl处理对牛肉宰后72 h内肌内胶原蛋白特性及相关内源酶活性的影响[J].食品科学,2024,45(13):67-74,8.基金项目
江苏省现代农业产业自主创新项目(CX(22)3071) （CX(22）
