超声处理对牛肉半腱肌中钙蛋白酶活性、蛋白质降解及微观结构的影响。
Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound.
机构信息
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 China.
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 China.
出版信息
Food Chem. 2018 Apr 15;245:724-730. doi: 10.1016/j.foodchem.2017.12.003. Epub 2017 Dec 5.
In this investigation, samples were treated by ultrasonic probe (20 kHz) at an intensity of 25 W cm for 20 or 40 min, followed by aging at 4 °C for 1, 3 and 7 d. Ultrasound treatment significantly increased myofibrillar fragmentation index (MFI) and decreased Warner-Bratzler shear force (WBSF) at 3 and 7 d of postmortem aging (P < .05). Ultrasound-treated samples showed significantly greater intensities of autolyzed 76 kDa subunits and the lower intensity of intact 80 kDa form compared to control at 1 d of storage (P < .05). Significant difference was found between semitendinosus (ST) samples treated for both 20 and 40 min (P < .05). Ultrasound treated samples showed increased proteolysis during the postmortem storage as reflected by an increased degradation of desmin and troponin-T. These results showed that ultrasound treatment could improve the tenderness of beef ST muscle through regulating the calpain activation and protein degradation during postmortem aging.
在这项研究中，样品用超声探头（20 kHz）在 25 W/cm 的强度下处理 20 或 40 分钟，然后在 4°C 下老化 1、3 和 7 天。超声处理在死后老化 3 和 7 天显著增加肌原纤维碎片化指数（MFI）并降低 Warner-Bratzler 剪切力（WBSF）（P<.05）。与对照组相比，超声处理的样品在储存 1 天时，自溶的 76 kDa 亚基的强度显著增加，而完整的 80 kDa 形式的强度显著降低（P<.05）。20 分钟和 40 分钟处理的半腱肌（ST）样品之间存在显著差异（P<.05）。超声处理的样品在死后储存过程中表现出更高的蛋白水解作用，这反映在桥粒芯胶蛋白和肌钙蛋白-T 的降解增加。这些结果表明，超声处理可以通过调节死后老化过程中的钙蛋白酶激活和蛋白质降解来改善牛肉 ST 肌肉的嫩度。
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