脉冲电场对冷分割牛肉腰大肌和半腱肌蛋白水解的影响。
Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.
出版信息
Meat Sci. 2015 Feb;100:222-6. doi: 10.1016/j.meatsci.2014.10.011.
The effects of pulsed electric field (PEF) and ageing (3, 7, 14 and 21 days) on the shear force, protein profile, and post-mortem proteolysis of beef loins (M. Longissimus lumborum, LL) and topsides (M. Semimembranosus, SM) were investigated using a range of pulsed electric field treatments [voltages (5 and 10 kV) and frequencies (20, 50, and 90 Hz)]. PEF treatment decreased the shear force of beef LL and SM muscles by up to 19%. The reduction in the shear force in the LL was not affected by the treatment intensity whereas the reduction in the SM was dependent on PEF frequency. PEF treated beef loins showed increased proteolysis, both early post-mortem and during subsequent post-mortem storage reflected by increased degradation of troponin-T and desmin. The most prominent troponin-T degradation was found in samples treated with 5 kV-90 Hz, 10 kV-20 Hz at day 3 and day 7 post-treatment in addition to 10 kV-50 Hz in subsequent post-treatment times. The degradation of desmin in PEF treated beef loins increased with ageing time.
研究了脉冲电场（PEF）处理和老化（3、7、14 和 21 天）对牛肉里脊（M. Longissimus lumborum，LL）和牛肩肉（M. Semimembranosus，SM）的剪切力、蛋白质谱和死后蛋白水解的影响，使用了一系列的脉冲电场处理[电压（5 和 10 kV）和频率（20、50 和 90 Hz）]。PEF 处理可将牛肉 LL 和 SM 肌肉的剪切力降低多达 19%。LL 中的剪切力降低不受处理强度的影响，而 SM 的降低则取决于 PEF 频率。PEF 处理的牛肉显示出早期和随后的死后储存过程中蛋白质水解增加，肌钙蛋白-T 和结蛋白的降解增加。在处理后 3 天和 7 天，除了在随后的处理时间内 10 kV-50 Hz 之外，在 5 kV-90 Hz 和 10 kV-20 Hz 处理的样品中，发现肌钙蛋白-T 的降解最为明显。PEF 处理的牛肉中结蛋白的降解随老化时间的增加而增加。
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