肌肉和死后 pH 值和温度下降速度对牛肉中抗氧化酶活性的影响。
Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef.
机构信息
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
出版信息
Meat Sci. 2013 Mar;93(3):681-6. doi: 10.1016/j.meatsci.2012.11.008. Epub 2012 Nov 16.
The aim of this study was to investigate the effect of muscle, inner and outer Musculus biceps femoris (IBF and OBF respectively) and Musculus longissimus dorsi (LD), on the post-mortem rate of pH and temperature fall, and the activity of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) during simulated retail display. At day 0 of display (2 days post-mortem), the CAT and GSH-Px activities were lower in IBF than in OBF and LD (P<0.001), and the SOD activity was lower in OBF compared to IBF and LD (P<0.001). At day 10 of display, SOD and CAT activities had decreased in all three muscles compared to day 0 (P<0.001), whereas the GSH-Px activity did increase with time of display. Across muscles, there were significant relationships between temperature fall, colour, lipid and colour stability and antioxidant enzyme activities.
本研究旨在探究在模拟零售展示过程中，内、外侧股二头肌（IBF 和 OBF）和背最长肌（LD）肌肉对 pH 值和温度下降率以及超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和谷胱甘肽过氧化物酶（GSH-Px）活性的影响。在展示的第 0 天（死后第 2 天），IBF 中的 CAT 和 GSH-Px 活性低于 OBF 和 LD（P<0.001），而 OBF 中的 SOD 活性低于 IBF 和 LD（P<0.001）。在展示的第 10 天，与第 0 天相比，所有三块肌肉的 SOD 和 CAT 活性均下降（P<0.001），而 GSH-Px 活性随展示时间的增加而增加。在不同肌肉之间，温度下降、颜色、脂质和颜色稳定性与抗氧化酶活性之间存在显著关系。
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