Ryu Y C, Choi Y M, Kim B C
Division of Food Science, College of Life and Environmental Sciences, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-701, South Korea.
Meat Sci. 2005 Nov;71(3):522-9. doi: 10.1016/j.meatsci.2005.04.034. Epub 2005 Jul 1.
The purpose of the present study was to investigate the variations in metabolite contents and muscle protein denaturation in various porcine quality classifications and metabolic rates. A total of 226 crossbred pigs were evaluated. Samples were classified based on muscle pH(45min) and R-value into fast or normal glycolysing group. Drip loss and lightness (L*) were used to assign samples as PSE, RSE, or RFN pork. Normal-glycolysing PSE pork contained an exceptional amount of initial glycogen and the high level of lactate at 24h postmortem (PM). The initial levels of metabolites related closely with muscle pH, R-value and protein solubility at 45min PM. The fast glycolysing group exhibited severe protein denaturation during the early postmortem period, and among them, fast-glycolysing PSE pork exhibited most pronounced protein denaturation. Via examination of each sarcoplasmic protein fraction, it was found that the bands for fructose-6-phosphate kinase, creatine kinase, triosephosphate isomerase, and myokinase were generally more evident as fainter bands in the fast-glycolysing pigs.
本研究的目的是调查不同猪品质等级和代谢率下代谢物含量和肌肉蛋白质变性的变化。总共评估了226头杂交猪。样本根据肌肉pH值（45分钟时）和R值分为快速糖酵解组或正常糖酵解组。滴水损失和亮度（L*）用于将样本归类为PSE、RSE或RFN猪肉。正常糖酵解的PSE猪肉含有异常大量的初始糖原，且宰后24小时（PM）乳酸水平较高。代谢物的初始水平与宰后45分钟时的肌肉pH值、R值和蛋白质溶解度密切相关。快速糖酵解组在宰后早期表现出严重的蛋白质变性，其中快速糖酵解的PSE猪肉表现出最明显的蛋白质变性。通过检查每个肌浆蛋白组分，发现果糖-6-磷酸激酶、肌酸激酶、磷酸丙糖异构酶和肌激酶的条带在快速糖酵解猪中通常作为较淡的条带更明显。
