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电液压冲击波处理对荷斯坦青年公牛腰大肌牛排嫩度、肌肉组织蛋白酶和肽酶活性及微观结构的影响

Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls.

作者信息

Bolumar Tomas, Bindrich Utte, Toepfl Stefan, Toldrá Fidel, Heinz Volker

机构信息

Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.

Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.

出版信息

Meat Sci. 2014 Dec;98(4):759-65. doi: 10.1016/j.meatsci.2014.07.024. Epub 2014 Jul 27.

Abstract

Hydrodynamic pressure processing (HDP) or shockwave treatment improved tenderness (18% reduction in Warner-Bratzler shear force (WBSF) of beef loin steaks. Endogenous muscle proteolyic activities (cathepsins and peptidases) and protein fragmentation of sarcoplasmic and myofibrillar proteins detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were not influenced by HDP. However, microstructure changes were clearly detected using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Specifically a disruption of the structure at the muscle fiber bundles and an increased endomysium space were observed. The present paper supports the evidence of physical disruption of the muscle fibers as a cause behind the tenderness improvement. The paper discusses the possible mechanisms responsible for the meat tenderisation induced by HDP treatment.

摘要

流体静压处理(HDP)或冲击波处理可改善嫩度(牛里脊肉排的沃纳-布拉茨勒剪切力(WBSF)降低18%)。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)检测到的内源性肌肉蛋白水解活性(组织蛋白酶和肽酶)以及肌浆蛋白和肌原纤维蛋白的蛋白质片段化不受HDP影响。然而,使用共聚焦激光扫描显微镜(CLSM)和扫描电子显微镜(SEM)可清楚地检测到微观结构变化。具体而言,观察到肌肉纤维束结构的破坏和肌内膜间隙增加。本文支持肌肉纤维物理破坏是嫩度改善背后原因的证据。本文讨论了HDP处理引起肉嫩化的可能机制。

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