氯化钙注射对鹅肉成熟机制及品质影响的研究

Effects of Calcium Chloride Injection on the Aging Mechanism and the Quality of Goose Meat

为了探究氯化钙溶液注射对鹅肉骨骼肌组织嫩化机制和保水性的影响,本文以浙东白鹅为研究对象,分析了鹅肉宰后储存过程中,钙蛋白酶和凋亡酶3的活性,肌原纤维蛋白的降解程度和二级结构含量的变化,以及测定了鹅肉的剪切力值和蒸煮损失率。研究结果表明,与对照组相比,150 m M氯化钙处理后显著提高了calpain和caspase3活力,加速了肌原纤维蛋白的降解,有效降低鹅肉的剪切力值,但蒸煮损失率略大于对照组。拉曼光谱分析肌原纤维蛋白二级结构含量显示,150 m M氯化钙处理导致肌原纤维蛋白α-螺旋逐渐转变为无规则卷曲(p<0.01),而注水处理和对照组肌原纤维蛋白α-螺旋则转变为β-折叠。氯化钙的注射浓度由150 m M增加至300 m M时,calpain和caspase3的活性未明显增强,鹅肉的剪切力值并也未显著下降(p>0.05),不能有效改善鹅肉的嫩度。

In order to study the effects of calcium chloride injection on tenderness and water-holding capacity of goose skeletal muscle, Zhejiang white goose meat was used in this paper. The changes in calpain and caspase 3 activities, the degree of degradation, and the secondary structure content of myofibril proteins during the postmortem storage of goose meat were analyzed. The shear force value and the cooking loss of the goose meat were also measured. The results showed that, compared with the control group, the group with 150 mM calcium chloride had higher calpain and caspase 3 activities, which accelerated the degradation of myofibril protein and significantly reduced the shear force value of the goose meat, but slightly increased the cooking loss. Raman spectroscopy was adopted to analyze the secondary structure content of myofibrillar protein. The results showed that 150 mM calcium chloride treatment caused the gradual transformation of myofibril protein alpha helices to random coils （p〈0.01）, and the myofibril protein alpha helices were transformed into β-sheets in the control and water injection groups. While the concentration of the calcium chloride increased from 150 mM to 300 mM, the activities of calpain and caspase3 did not increase apparently, the shear force value of goose meat did not decreased significantly （p〉0.05）, and the goose meat tenderness was not effectively improved.