School of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China; Jiangsu Key Laboratory of Animal Genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China.
School of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
Food Chem. 2023 Jan 1;398:133817. doi: 10.1016/j.foodchem.2022.133817. Epub 2022 Jul 28.
The purpose of this study was to investigate the changes of oxidative attributes, protein DJ-1 expression, oxidized form (oxDJ-1), and cellular localization in RFN and PSE pork meat during the post-mortem aging. The longissimus thoracis of RFN and PSE groups were collected and classified by determination of pH, color and purge loss and then aged for 1, 3 and 7 d at 4 °C postmortem. Results showed that the content of DJ-1 and oxDJ-1 was continuously increased during 7 d of postmortem aging. A relatively higher protein DJ-1, oxDJ-1, oxygen reactive species and disulfide bond contents were found in PSE meat in comparison to RFN meat. Immunostaining showed that protein DJ-1 was located in cytoplasm, membrane and some nucleus of muscle cells. DJ-1 was shown to correlate with meat quality and oxidative attributes, suggesting a regulatory role in resisting oxidative stress and meat quality formation during post-mortem aging.
本研究旨在探讨氧化特性、蛋白 DJ-1 表达、氧化形式（oxDJ-1）和 RFN 及 PSE 猪肉死后成熟过程中 RFN 和 PSE 猪肉中 RFN 和 PSE 猪肉的变化。采集 RFN 和 PSE 组的背最长肌，根据 pH 值、色泽和渗出损失进行测定，然后在 4°C 下分别在 1、3 和 7 天进行成熟。结果表明，DJ-1 和 oxDJ-1 的含量在死后成熟 7 天内持续增加。与 RFN 肉相比，PSE 肉中的蛋白 DJ-1、oxDJ-1、氧反应性物质和二硫键含量较高。免疫染色显示，蛋白 DJ-1 位于肌肉细胞的细胞质、膜和一些核中。DJ-1 与肉质和氧化特性相关，表明其在死后成熟过程中对抵抗氧化应激和肉质形成具有调节作用。
