甘肃农业大学学报
甘肅農業大學學報
감숙농업대학학보
JOURNAL OF GANSU AGRICULTURAL UNIVERSITY
2014年
5期
154-158,163
,共6页
牦牛%ATP%低压电刺激%calpain%肌钙蛋白T
牦牛%ATP%低壓電刺激%calpain%肌鈣蛋白T
모우%ATP%저압전자격%calpain%기개단백T
yak%ATP%electrical stimulation%calpain%troponin-T
为了研究低压电刺对牦牛肉 ATP、Calpain活力和细胞骨架蛋白降解的影响及其嫩化机理,将24头甘南牦牛随机分为2组,每组12头,屠宰,按试验设计对宰后牦牛胴体进行电刺激(ES)(输出电压21 V、功率50 W、时间90 s)和常规冷却排酸 NES(0~4℃、风速0.5 m/s)处理,并于0、24、72 h测定牦牛背最长肌的 ATP、calpain活力、糖原、剪切力值和细胞骨架蛋白降解情况.结果表明：宰后72 h ATP 下降了14.97%,较 NES 组下降幅度达6.59%,ES显著提高了ATP的下降速率；宰后0 h,ES组糖原较NES组低12.46%,加快了糖酵解速率；ES组在宰后0 h m-calpain和μ-calpain较 NES组活力分别提高了0.318 U/mL 和0.31 U/mL,同时提高了 m-calpain和μ-calpain活力,过早激活了μ-calpain；ATP与m-calpain有极显著的负相关性(P<0.01),而μ-calpain与糖原含量、剪切力三者相互之间有极显著的正相关性(P<0.01)；低压电刺激极显著提高牦牛肉最终嫩度(P<0.01)；电刺激在速度和数量上显著加速了Desmin和Troponin-T的降解,加快了牦牛肉成熟,缩短了成熟时间.
為瞭研究低壓電刺對牦牛肉 ATP、Calpain活力和細胞骨架蛋白降解的影響及其嫩化機理,將24頭甘南牦牛隨機分為2組,每組12頭,屠宰,按試驗設計對宰後牦牛胴體進行電刺激(ES)(輸齣電壓21 V、功率50 W、時間90 s)和常規冷卻排痠 NES(0~4℃、風速0.5 m/s)處理,併于0、24、72 h測定牦牛揹最長肌的 ATP、calpain活力、糖原、剪切力值和細胞骨架蛋白降解情況.結果錶明：宰後72 h ATP 下降瞭14.97%,較 NES 組下降幅度達6.59%,ES顯著提高瞭ATP的下降速率；宰後0 h,ES組糖原較NES組低12.46%,加快瞭糖酵解速率；ES組在宰後0 h m-calpain和μ-calpain較 NES組活力分彆提高瞭0.318 U/mL 和0.31 U/mL,同時提高瞭 m-calpain和μ-calpain活力,過早激活瞭μ-calpain；ATP與m-calpain有極顯著的負相關性(P<0.01),而μ-calpain與糖原含量、剪切力三者相互之間有極顯著的正相關性(P<0.01)；低壓電刺激極顯著提高牦牛肉最終嫩度(P<0.01)；電刺激在速度和數量上顯著加速瞭Desmin和Troponin-T的降解,加快瞭牦牛肉成熟,縮短瞭成熟時間.
위료연구저압전자대모우육 ATP、Calpain활력화세포골가단백강해적영향급기눈화궤리,장24두감남모우수궤분위2조,매조12두,도재,안시험설계대재후모우동체진행전자격(ES)(수출전압21 V、공솔50 W、시간90 s)화상규냉각배산 NES(0~4℃、풍속0.5 m/s)처리,병우0、24、72 h측정모우배최장기적 ATP、calpain활력、당원、전절력치화세포골가단백강해정황.결과표명：재후72 h ATP 하강료14.97%,교 NES 조하강폭도체6.59%,ES현저제고료ATP적하강속솔；재후0 h,ES조당원교NES조저12.46%,가쾌료당효해속솔；ES조재재후0 h m-calpain화μ-calpain교 NES조활력분별제고료0.318 U/mL 화0.31 U/mL,동시제고료 m-calpain화μ-calpain활력,과조격활료μ-calpain；ATP여m-calpain유겁현저적부상관성(P<0.01),이μ-calpain여당원함량、전절력삼자상호지간유겁현저적정상관성(P<0.01)；저압전자격겁현저제고모우육최종눈도(P<0.01)；전자격재속도화수량상현저가속료Desmin화Troponin-T적강해,가쾌료모우육성숙,축단료성숙시간.
The early electrical stimulation (voltage 21V,rated power 50 W )on the ATP and calpain activities and myofibrillar proteins degradation of yak meat and its meat tenderization mechanism were studied.Twenty-four Gannan yaks were divided into two groups,one group was treated with electrical stimulation (voltage 21 V,power 50 W,time 90 s)(ES),while the other group was treated with conven-tional chilling (0~4 ℃、wind speed 0.5 m/s)(NES),the ATP,calpain activity,glycogen,shear force and myofibrillar degradation of longissimus muscle from two groups were determined at 0,24 and 72 h.The re-sults showed that electrical stimulation could accelerate the process of glycolysis,the ATP in ES group de-creased 14.97% at 72 h after butchered,which was 6.59% higher than that of NES group.Electrical stimu-lation significantly increased the decreasing rate of the ATP,but increased the m-calpain andμ-calpain ac-tivities by 0.318 U/mL and 0.31 U/mL respectively.At the same time,electrical stimulation reduced the shear force value (P<0.01),accelerated the degradation of desmin and troponin-T,induced the aging of yak meat ,and cut down the aging time.
