摘要
为研究宰后猪肉中pH、μ-calpain、肌间线蛋白(desmin)和整联蛋白(integrin)变化与持水性的关系,将20条不同汁液流失的猪背最长肌样品按汁液流失率的高低,分成高汁液流失组(High drip loss;H组,drip loss≥5.01%,n=10)和低汁液流失组(Low drip loss;L组,drip loss≤4.00%,n=10)。分别于宰后45 min,3、9、12和24 h测定所选背最长肌pH、μ-calpain活性和desmin、integrin的表达量。结果表明:H组的汁液流失率极显著高于L组(P<0.01),3~24 h的desmin表达量均高于L组(P<0.05),45 min、12 h和24 h的μ-calpain活性低于L组(P<0.05),integrin(45 min、3 h和12 h)的表达量和pH(45 min~12 h)均低于L组(P<0.05)。desmin的表达量与汁液流失率呈正相关,而pH、μ-calpain活性和integrin的表达量与汁液流失率均呈负相关。pH、μ-calpain活性、desmin和integrin的表达量分别解释了汁液流失变异的78.1%、42.4%、70.3%和71.7%。上述结果表明:pH、μ-calpain、desmin和integrin都会对汁液流失产生影响;pH是对汁液流失率的影响最大的单变量。
To investigate the relationship between pH,μ-calpain,desmin and integrin changes and water holding capacity in postmortem pork,20 samples of longissimus dorsi with different drip loss were divided into High drip loss group(Hgroup drip loss≥5.01%,n=10)and Low drip loss group(L-group drip loss≤4.00%,n=10).pH,μ-calpain activity and expression levels of desmin and integrin were determined in 45 min,3,9,12 and 24 h after slaughter.The results showed that the drip loss of H-group was significantly higher than L-group(P<0.01),desmin expression level(3~24 h)was higher than that of L group(P<0.05),the activity ofμ-calpain(12 h and 24 h)was lower than that of L group(P<0.05),integrin expression level(45 min,3 h and 12 h)and pH(45 min~12 h)was lower than that of L group.The expression of desmin was positively correlated with the drip loss,while the expression of integrin,the activity ofμ-calpain and pH were negatively correlated with the driploss.pH,the express level ofμ-calpain autolysis,desmin and integrin explained 78.1%,42.4%,70.3%and 71.7%of the variation in drip loss,respectively.The results showed that pH,μ-calpain,desmin and integrin all had an effect on drip loss,pH is the single variable that has the greatest influence on drip loss.
作者
杨波若
李华健
苏娅宁
李霞
瞿静
陈韬
YANG Boruo;LI Huajian;SU Yaning;LI Xia;QU Jing;CHEN Tao(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《食品工业科技》
CAS
北大核心
2021年第9期70-77,共8页
Science and Technology of Food Industry
基金
国家自然科学基金地区项目(31660441)。