不同宰杀方式对鲫鱼肌肉质构和蛋白质组的影响

Muscle Texture and Proteome of Allogynogenetic Crucian Carp Slaughtered by Different Methods

以异育银鲫为研究对象,利用质构仪和双向电泳技术研究2种不同宰杀方式对鲫鱼肌肉质构和蛋白质组的影响。结果表明,与直接打头致死组比较,氮气致死的宰杀方式可显著增加(P<0.05)鲫鱼死后肌肉的硬度、咀嚼性和胶黏性(分别增加了62.24%、85.72%和75.47%)。2个处理的肌肉样品经双向电泳分析,均分离出1 000个以上的蛋白质点。与直接打头致死组比较,氮气致死组凝胶中小分子质量蛋白质点增多,相同蛋白质的相对含量下降,分布面积扩大。经PDQuest软件进行差异点分析和显著性丰度统计,得到12个有实际意义的差异蛋白质点。该结果揭示不同宰杀方式影响鲫鱼肌肉中蛋白质的含量与代谢,表现为肌肉的硬度、咀嚼性和胶黏性等质构指标发生变化。

The present research evaluated the effect of two different slaughter methods on muscle texture and proteome of allogynogenetic crucian carp using texture analyzer and two-dimensional gel electrophoresis.The slaughter method using nitrogen resulted in better（P0.05） hardness,chewiness and adhesiveness properties of post-mortem carp muscle compared with the groups slaughtered directly by percussive blow to the head（increased 62.24%,85.72% and 75.47%,respectively）.Above 1 000 proteins were separated and revealed by two-dimensional gel electrophoresis in carp muscle across all the groups.More protein spots with low molecular weight,lower contents of the same proteins and larger distribution area of small proteins were found in the groups slaughtered by nitrogen than those treated by percussive blow to the head.Twelve differential protein spots with practicability and feasibility were obtained from the gel through the diversity analysis and statistical comparison of significant abundance using image software（PDQuest）.It indicated that the proteins contents and metabolism in carp muscle were affected by different slaughter methods and thereby revealed indirectly on the effect of muscle texture property indexes such as hardness,chewiness and adhesiveness.