冰温贮藏对猪肉宰后品质及糖酵解途径相关酶活性的影响

Effects of Superchilling Storage on Postmortem Quality of Pork and Enzyme Activities Involved in Glycolytic Pathway

为研究冰温贮藏对猪肉感官品质和宰后糖酵解途径中乳酸代谢的影响,以猪里脊肉为对象,分别采用冰温(-1℃)和冷鲜(4℃)贮藏方式,测定其宰后0.5、2、6、12、24、72、120、168 h时包括汁液损失率、色泽、pH值在内的品质指标以及糖酵解及相关代谢途径主要酶的活力。结果表明:冰温贮藏可有效降低猪肉品质劣变,减缓糖酵解及乳酸代谢速率;冰温条件在宰后0.5~12 h对所测9种酶中的己糖激酶、磷酸果糖激酶、乳酸脱氢酶等酶活性抑制效果显著(P<0.05)。从猪肉宰后代谢的角度,冰温可有效抑制糖酵解酶活性,延缓乳酸的堆积以及肉pH值降低,改善猪肉贮藏期间品质劣变。

In order to study the effect of superchilling storage on the sensory quality and postmortem lactic acid metabolism in pork, pork tenderloin was stored at superchilling(-1 ℃) or chilling(4 ℃) temperature immediately after slaughter. At 0.5,2, 6, 12, 24, 72, 120 and 168 h, quality indicators including drip loss, color and pH, as well as the activities of major enzymes involved in glycolysis and related metabolic pathways were determined. The results showed that superchilling storage effectively reduced the quality deterioration of pork and slowed down the rate of glycolysis and lactic acid metabolism.During 0.5–12 h postmortem, some of the nine enzymes tested including hexokinase, phosphofructokinase and lactate dehydrogenase were significantly inhibited(P < 0.05). From the perspective of post-mortem metabolism, superchilling temperature can effectively inhibit the activity of glycolytic enzymes, delay the accumulation of lactic acid and the reduction in meat pH, and improve the quality deterioration of pork during storage.