Zhang Yejun, Li Xin, Zhang Dequan, Ren Chi, Bai Yuqiang, Ijaz Muawuz, Wang Xu, Zhao Yingxin
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Sci Anim Resour. 2021 Jul;41(4):650-663. doi: 10.5851/kosfa.2021.e22. Epub 2021 Jul 1.
The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb muscles at different postmortem phases. Protein acetylation, color, pH, shear force, myofibril fragmentation index and cooking loss were measured. The total level of acetylated sarcoplasmic proteins showed a negative relation with pH, a positive relation with a*, b* and cooking loss at the pre-rigor phase. Sarcoplasmic proteins acetylation affected postmortem pH by regulating glycolysis, which in turn affects color and cooking loss. The total level of acetylated myofibrillar proteins showed a positive relation with shear force at the pre-rigor phase. Myofibrillar proteins acetylation affected meat tenderness by regulating muscle contraction. This study indicated that acetylation played a regulatory role of meat color, water-holding capacity, and tenderization process at early postmortem.
本研究的目的是探讨不同宰后阶段羔羊肉肌肉中肉质特性与肌浆蛋白乙酰化和肌原纤维蛋白乙酰化变化之间的关系。测定了蛋白质乙酰化、色泽、pH值、剪切力、肌原纤维破碎指数和蒸煮损失。在僵直前期，乙酰化肌浆蛋白的总水平与pH值呈负相关，与a*、b*和蒸煮损失呈正相关。肌浆蛋白乙酰化通过调节糖酵解影响宰后pH值，进而影响色泽和蒸煮损失。在僵直前期，乙酰化肌原纤维蛋白的总水平与剪切力呈正相关。肌原纤维蛋白乙酰化通过调节肌肉收缩影响肉的嫩度。本研究表明，乙酰化在宰后早期对肉的色泽、保水性和嫩化过程起调节作用。
