Payne S R, Young O A
Meat Industry Research Institute of New Zealand (Inc.), P.O. Box 617, Hamilton, New Zealand.
Meat Sci. 1995;41(2):147-55. doi: 10.1016/0309-1740(94)00073-g.
The effects of pre-slaughter administration of antifreeze glycoproteins to lambs were assessed on lamb meat quality after thawing. Various concentrations of antifreeze glycoproteins (AFGP) from Antarctic Cod were injected intravenously into lambs (35 ± 5 kg liveweight) at various times prior to slaughter. The lambs were electrically stunned, slaughtered, then subjected to high voltage electrical stimulation. The rate of glycolysis was assessed by monitoring the rate of pH fall and the ultimate pH. Longissimus dorsi muscles were removed from the carcasses 24 h post-slaughter. Samples were vacuum packed and stored frozen at -20 °C for 2-16 weeks. Upon thawing, samples were assessed for drip loss and sensory properties (foreign flavour, storage flavour, texture, tenderness, juiciness and overall acceptability). At certain times, frozen samples were examined by scanning electron microscopy after ice sublimation. Injection of AFGP had no effect on the rate of pH decline, and for all treatments the pH of samples was not significantly different. Injection of AFGP 10 min before slaughter had no effect at any of the concentrations of AFGP for any of the factors assessed, suggesting that 10 min was insufficient time for the AFGP to become associated with the muscle tissue. Injection of AFGP at either 1 or 24 h before slaughter reduced drip loss and ice crystal size. Crystals were smallest in the lambs injected to a final concentration of 0.01 μg/kg AFGP, particularly when injected 24 h before slaughter. These results suggest that the addition of AFGP could reduce damage due to frozen storage of meat, if a cost-effective and consumer-acceptable method could be developed to incorporate these proteins into meat prior to freezing.
研究了在屠宰前给羔羊注射抗冻糖蛋白对解冻后羔羊肉品质的影响。在屠宰前的不同时间，将不同浓度的南极鳕鱼抗冻糖蛋白（AFGP）静脉注射到羔羊（体重35±5千克）体内。羔羊经电击晕后屠宰，然后进行高压电刺激。通过监测pH值下降速率和最终pH值来评估糖酵解速率。在屠宰后24小时从胴体上取下背最长肌。样品真空包装后在-20℃冷冻保存2至16周。解冻后，对样品的滴水损失和感官特性（异味、贮藏味、质地、嫩度、多汁性和总体可接受性）进行评估。在特定时间，冷冻样品经冰升华后通过扫描电子显微镜检查。注射AFGP对pH值下降速率没有影响，所有处理的样品pH值没有显著差异。在屠宰前10分钟注射AFGP，对于所评估的任何因素，在任何AFGP浓度下均无影响，这表明10分钟时间不足以使AFGP与肌肉组织结合。在屠宰前1小时或24小时注射AFGP可减少滴水损失和冰晶大小。在最终浓度为0.01μg/kg AFGP的羔羊中，冰晶最小，尤其是在屠宰前24小时注射时。这些结果表明，如果能够开发出一种经济有效且消费者可接受的方法，在冷冻前将这些蛋白质掺入肉中，那么添加AFGP可以减少肉冷冻储存造成的损害。
