氧化应激对宰后獭兔肉肌肉品质、脂质及蛋白质氧化的影响

Effects of oxidative stress on meat quality,lipid oxidation,and protein oxidation of rex rabbit meat during post-mortem ageing

为研究宰后氧化应激水平变化对獭兔肉成熟过程中肌肉食用品质、脂质氧化及蛋白质氧化程度的影响。用经H_(2)O_(2)氧化剂和N-乙酰半胱氨酸(N-acetylcysteine,NAC)抗氧化剂处理后的川白獭兔肉为实验对象,测定和分析处理后成熟期间獭兔肉食用品质、脂质氧化及蛋白质氧化程度评价指标的变化。结果表明,随着成熟时间延长,H_(2)O_(2)处理组獭兔肉氧化应激水平显著高于空白组和NAC处理组(P<0.05);H_(2)O_(2)处理组pH值迅速下降,并显著低于空白组和NAC处理组(P<0.05);H_(2)O_(2)处理对肌肉色泽和保水性均产生不利影响;同时,H_(2)O_(2)介导的氧化应激显著加剧了肌肉的脂质过氧化程度,造成肌肉新鲜度下降(P<0.05);还对肌原纤维蛋白(myofibrillar protein,MP)的氧化起显著促进作用(P<0.05)。综上说明,宰后缺血缺氧环境导致獭兔肉内氧化应激水平升高,可能通过促进肌肉的脂质氧化和蛋白氧化最终导致獭兔肉食用品质的下降。

The aim of this study was to study the effects of oxidative stress on edible quality,lipid oxidation,and protein oxidation degree of rex rabbit meat during post-mortem ageing.The longissimus dorsi of rex rabbit meat treated with H_(2)O_(2) oxidant and N-acetylcysteine(NAC)antioxidants were used as the experimental objects.The indexes of meat quality,lipid oxidation and protein oxidation of rex rabbit meat were measured and analyzed.Results showed that the oxidative stress level of rex rabbit meat in the H_(2)O_(2) treatment group was significantly higher than that in the blank group and NAC treatment group(P<0.05).The pH value of the H_(2)O_(2) treatment group decreased rapidly and was significantly lower than that of the blank group and NAC treatment group(P<0.05).H_(2)O_(2) treatment had adverse effects on meat color and water-holding capacity.At the same time,H_(2)O_(2)-mediated oxidative stress significantly increased the degree of lipid peroxidation,resulting in decreased meat freshness(P<0.05).Moreover,it could promote the oxidation of myofibrillar protein(MP)significantly(P<0.05).The above results indicated that a postmortem hypoxic ischemic environment led to the increase of oxidative stress in rex rabbit meat,which may eventually lead to the decline of the meat quality of rex rabbit by promoting lipid oxidation and protein oxidation of meat.