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

以宁夏滩羊肉为材料,借助半胱氨酸氧化修饰蛋白质组学技术,对-80℃(对照)和-2、-18、4℃条件下贮藏7 d滩羊肉的品质指标(剪切力和质构特性(硬度、弹性和咀嚼性))进行测定,同时对半胱氨酸氧化修饰位点进行鉴定,结合Pearson法对显著差异氧化位点(significantly differential oxidation sites,SDOS)的氧化强度与冷藏滩羊肉品质指标进行相关性分析。结果表明,与对照组相比,3个贮藏组的剪切力和质构特性均显著下降(P<0.05),25个SDOS对应的蛋白(10个结构蛋白、8个代谢酶、2个降解酶和5个其他蛋白)与至少1个品质指标显著相关(P<0.05),可作为羊肉贮藏期间嫩度和质构变化的潜在生物标志物。

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.