School of Agriculture, Ningxia University, Yinchuan, China.
Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan, China.
Food Sci Technol Int. 2021 Sep;27(6):517-527. doi: 10.1177/1082013220970781. Epub 2020 Nov 11.
The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stress relaxation test. Application of 500 MPa high pressure significantly increased the elasticity and stiffness of meat after 7 days of storage ( < 0.05), accompanied by a lighter and less red appearance and markedly enhanced centrifugal loss during storage campared to untreated ( < 0.05). High pressure treatment at 200 MPa also substantially increased the lightness of samples throughout storage ( < 0.05), and showed a significant increase in stiffness at the end of storage ( < 0.05). Immunoblotting and electrophoresis (SDS-PAGE) analysis of key structural proteins revealed that myosin heavy chain denaturation began at 200 MPa, while actin denaturation occurred at 500 MPa. Troponin-T was continuously degraded in different treatments as storage progressed, and 200 MPa treatment and untreated represented similar degradation patterns, while 500 MPa treatment displayed more intense intact troponin-T at 38 kDa degradation. Results suggest that HP induced changes in cytoskeleton proteins, thereby affecting texture, water holding properties and lightness.
本研究考察了 200 MPa 和 500 MPa 高压处理对僵直后期羊肉在 4°C 下贮藏 7 天的品质特性的影响，并通过应力松弛试验监测贮藏过程中的质地变化。应用 500 MPa 高压显著增加了贮藏 7 天后肉的弹性和硬度（<0.05），与未处理组相比，肉的外观更浅、更红，离心损失明显增加（<0.05）。200 MPa 高压处理也显著增加了整个贮藏过程中样品的亮度（<0.05），并在贮藏结束时表现出显著的硬度增加（<0.05）。关键结构蛋白的免疫印迹和电泳（SDS-PAGE）分析表明，肌球蛋白重链在 200 MPa 时开始变性，而肌动蛋白在 500 MPa 时变性。肌钙蛋白-T 在不同处理中随着贮藏的进行而持续降解，200 MPa 处理和未处理组表现出相似的降解模式，而 500 MPa 处理组在 38 kDa 降解时显示出更强烈的完整肌钙蛋白-T。结果表明，高压诱导细胞骨架蛋白发生变化，从而影响质地、持水能力和亮度。
