比较山羊臀中肌和冈下肌的肌原纤维蛋白降解、抗氧化特性、脂肪酸、高铁肌红蛋白还原活性、物理化学特性和感官特性。
Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats.
机构信息
Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia ; Department of Animal Production, University of Ilorin, PMB 1515 Ilorin, Nigeria.
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia.
出版信息
J Anim Sci Technol. 2016 Jun 15;58:23. doi: 10.1186/s40781-016-0105-5. eCollection 2016.
BACKGROUND
The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared.
METHODS
Twenty Boer bucks (9-10 months old, body weight of 36.9 ± 0.725 kg) were slaughtered and the carcasses were subjected to chill storage (4 ± 0.5 °C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem.
RESULTS
Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P < 0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P < 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage.
CONCLUSION
The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.
背景
肌原纤维蛋白的功能是影响肌肉食品质量属性的主要因素。然而，肌肉类型与干腌羊肉老化过程中氧化变化之间的关系还没有得到充分的阐明。本研究比较了山羊死后不同氧化型（背阔肌，IS）和糖酵解型（臀中肌，GM）肌肉抗氧化状态和理化特性的变化。
方法
20 只布尔山羊（9-10 月龄，体重 36.9±0.725kg）屠宰后，胴体在 4±0.5℃条件下冷却贮藏。分别在宰后 0、1、4 和 7d 对 GM 和 IS 肌肉进行采样分析。
结果
冷却贮藏对两种肌肉的抗氧化酶活性均无影响。IS 肌肉中超氧化物歧化酶和过氧化氢酶活性均显著高于 GM（P<0.05）。两种肌肉的类胡萝卜素和生育酚含量没有差异，但贮藏过程中均降低（P<0.05）。IS 肌肉的糖原和最终 pH 值较高（P<0.05），剪切力和蒸煮损失较低（P<0.05）。贮藏过程中羰基含量、%肌红蛋白、滴水损失和 TBARS 增加（P<0.05），而游离巯基、肌红蛋白还原活性（MRA）、剪切力和肌红蛋白减少（P<0.05）。肌肉类型对游离巯基、MRA 和 TBARS 没有影响（P>0.05）。宰后 0 和 1d 时 GM 的红色值低于 IS，而 IS 的羰基、%肌红蛋白和滴水损失高于 GM（P<0.05）。IS 肌肉中慢肌肌球蛋白重链（MHC）的反射密度较高（P<0.05），而快肌 MHC 和肌动蛋白的密度较低（P<0.05）。无论肌肉类型如何，贮藏过程中 MHC 的密度降低（P<0.05），而肌动蛋白的密度保持稳定。然而，IS 肌肉中快肌和慢肌 MHC 的降解速度均高于 GM（P<0.05）。肌肉类型对风味、多汁性和总体可接受性的消费者偏好没有影响（P>0.05）。然而，宰后 1 和 4d 时 IS 的嫩度评分高于 GM（P<0.05）。IS 肌肉中的肌内脂肪含量显著高于 GM（P<0.05）。两种肌肉的脂肪酸组成没有差异。然而，GM 中的 n-6/n-3 比值低于 IS（P<0.05）。贮藏过程中 n-3 和 n-6 PUFA 下降（P<0.05），而 SFA 增加（P<0.05）。
结论
山羊肌肉在宰后冷却贮藏过程中肌原纤维蛋白和理化特性的变化依赖于肌肉类型。
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