【摘要】：為了研究豬宰后不同部位PSE肉與正常肉的蛋白質(zhì)變化,為豬肉品質(zhì)調(diào)控與PSE肉形成的研究提供參考,選取宰后背最長(zhǎng)肌、股二頭肌均為正常肉或PSE肉的175日齡"杜長(zhǎng)大"閹公豬各6頭,測(cè)定24 h內(nèi)肌肉的pH值、離心失水率、蛋白質(zhì)溶解度、鈣蛋白酶活性及SDS-PAGE分析。結(jié)果表明:背最長(zhǎng)肌正常肉的總蛋白溶解度顯著高于PSE肉的總蛋白溶解度(P0.05),PSE肉肌漿蛋白溶解度24 h內(nèi)變化不顯著(P0.05),背最長(zhǎng)肌正常肉的肌原纖維蛋白溶解度高于PSE肉;宰后0 h,股二頭肌的鈣蛋白酶活性顯著高于背最長(zhǎng)肌(P0.05),宰后8 h內(nèi)正常肉的鈣蛋白酶活性顯著高于PSE肉(P0.05);正常肉與PSE肉的肌原纖維蛋白SDS-PAGE條帶差異較大,肌漿蛋白SDS-PAGE差異不明顯。結(jié)果提示:PSE肉與正常肉蛋白的變化差異主要在于肌原纖維蛋白,且股二頭肌與背最長(zhǎng)肌相比肌原纖維蛋白分解快;不同部位正常肉與PSE肉肌漿蛋白無明顯降解。
[Abstract]:In order to study the protein changes of PSE meat and normal meat in different parts of pig after slaughter, and to provide reference for the study of pork quality regulation and PSE meat formation, the longest dorsal muscle was selected after slaughter. The muscle pH value, centrifugal water loss rate, protein solubility, calcitonin activity and SDS-PAGE analysis were measured in 6 castrated boars of 175-day old "Dugan", which were normal meat or PSE meat, respectively, within 24 h. The results showed that the solubility of total protein in the normal muscle of longissimus dorsi was significantly higher than that in the meat of PSE (P0.05). There was no significant change in the solubility of sarcoplasmic protein of), PSE in 24 h (P0.05). The solubility of myofibrillar protein in the normal muscle of longissimus dorsi was higher than that in PSE. At 0 h after slaughter, the calpain activity of biceps femoris muscle was significantly higher than that of longissimus dorsi muscle (P0.05), and that of normal meat within 8 hours after slaughter was significantly higher than that of PSE meat (P0.05). There were significant differences in myofibrillar protein SDS-PAGE bands between normal meat and PSE meat, but there was no significant difference in myoplasmic protein SDS-PAGE between normal meat and PSE meat. The results showed that the difference between PSE meat and normal meat protein was mainly due to myofibrillar protein, and myofibrillar protein decomposition of biceps femoris muscle was faster than that of longissimus dorsi muscle, and no obvious degradation of myoplasmic protein between normal meat and PSE muscle was observed.
【作者單位】： 新疆農(nóng)業(yè)大學(xué)動(dòng)物科學(xué)學(xué)院;新疆農(nóng)業(yè)大學(xué)食品科學(xué)與藥學(xué)學(xué)院;
【基金】：國家自然科學(xué)基金項(xiàng)目(31460416) 新疆農(nóng)業(yè)大學(xué)2015年自治區(qū)級(jí)產(chǎn)學(xué)研聯(lián)合培養(yǎng)研究生示范基地項(xiàng)目(xjaucxy-yjs-20151022)
【分類號(hào)】：S828

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