三种不同牛品种在成熟过程中肉质性状和肌浆蛋白的变化
Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds.
作者信息
Marino R, Albenzio M, della Malva A, Caroprese M, Santillo A, Sevi A
机构信息
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via, Napoli, 25, 71121 Foggia, Italy.
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via, Napoli, 25, 71121 Foggia, Italy.
出版信息
Meat Sci. 2014 Oct;98(2):178-86. doi: 10.1016/j.meatsci.2014.05.024. Epub 2014 Jun 9.
The effects of breed and aging time (1, 7, 14, 21d) were evaluated on physical meat properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola×Podolian, Podolian and Friesian breeds. Aging affects lightness showing an increase in all breeds while changes in redness varied according to the breed. Podolian breed showed meat with the darkest and the reddest color and the lowest drip loss compared to the other breeds. Extending aging to 21d reduced drip loss from meat. SDS-PAGE and 2DE showed that many changes in the sarcoplasmic proteins occurred among breeds and during aging. During post-mortem some sarcoplasmic proteins decline in intensity after 21d highlighting that they were susceptible to aging. Protein identification and western blotting showed the presence of myosin light chains, Troponin T and tropomyosin proteins during aging, suggesting a degradation of myofibers and a more intense proteolysis especially in the Podolian breed.
对来自罗马尼奥拉×波多利牛、波多利牛和弗里西亚牛品种的24头小公牛，评估了品种和成熟时间（1、7、14、21天）对肉的物理特性以及肌浆蛋白变化的影响。成熟会影响肉的亮度，所有品种的亮度均增加，而红色度的变化因品种而异。与其他品种相比，波多利牛品种的肉颜色最深、最红，滴水损失最低。将成熟时间延长至21天可减少肉的滴水损失。SDS-PAGE和二维电泳显示，品种间以及成熟过程中肌浆蛋白发生了许多变化。宰后，一些肌浆蛋白在21天后强度下降，表明它们易受成熟影响。蛋白质鉴定和蛋白质印迹显示，成熟过程中存在肌球蛋白轻链、肌钙蛋白T和原肌球蛋白，表明肌纤维发生降解，尤其是在波多利牛品种中蛋白水解更为强烈。
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