3种肉鸡宰后蛋白质的降解及滋味前体物质的变化

Degradation of protein and change of taste precursor in three breeds of chicken during postmortem aging

采用SDS-PAGE电泳、高效液相色谱(HPLC)方法,研究了雪山鸡、817肉鸡和苏北土鸡在屠宰后成熟过程中蛋白质的降解和滋味前体物质的变化。研究结果表明:雪山鸡肉样的35 000和37 000处蛋白质条带的颜色深于817肉鸡和苏北土鸡。3种鸡肉样品中的总蛋白质溶解度均在宰后2.0 h时达到最小值。3种鸡肉样品中的腺苷三磷酸(ATP)、腺苷二磷酸(ADP)和腺苷一磷酸(AMP)含量均随宰后成熟时间的延长而降低,而雪山鸡和苏北土鸡肉样品中的重要呈味物质肌苷酸(IMP)含量均随宰后成熟时间的延长而增加,且2种鸡肉中的IMP含量均显著高于817肉鸡的鸡肉(P<0.05)。

The degradation of protein and change of taste precursor of Xueshan chicken,817 broiler and Northern Jiangsu traditional chicken during postmortem aging were studied by SDS-PAGE and high performance liquid chromatography（HPLC）.The colors of protein bands at molecular weights of 35 000 and 37 000 of Xueshan chicken were significantly darker than those of 817 broiler and Northern Jiangsu traditional chicken.The alloprotein solubility of three breeds of chicken two hours postmortem reached the minimum.The ATP,ADP and AMP contents in three breeds of chickens declined during postmortem aging.The IMP contents in Xueshan chicken and Northern Jiangsu traditional chicken increased during postmortem aging,which were significantly higher than that in 817 broiler（P0.05）.