为探究电刺激处理对宰后牦牛肉成熟过程中肌原纤维蛋白氧化特性的影响,该研究以经电刺激处理的牦牛肉为研究对象,以未经处理的牦牛肉为空白对照,测定了电刺激组和未电刺激组肉样肌原纤维蛋白的羰基、总巯基、二硫键含量,K-ATPase酶活性、表面疏水性以及蛋白二级结构的变化规律。结果表明,宰后牦牛肉成熟过程中,电刺激组和未电刺激组牦牛肉肌原纤维蛋白均表现出不同程度的氧化水平,且2组间评判指标的变化规律基本一致;其中羰基含量和二硫键含量均呈显著增加趋势(p<0.05),表面疏水性则呈先上升后下降的变化趋势,巯基含量和K-ATPase活性则显著降低(p<0.05);成熟后期(14 d),电刺激组羰基含量较未电刺激组低34.65%;电刺激组巯基含量较未电刺激组高18.01%。以上结果进一步说明,宰后牦牛肉成熟过程中肌原纤维蛋白发生了显著氧化,同时,电刺激有效抑制了羰基含量和二硫键的增加,延缓了肌原纤维蛋白的氧化,降低了蛋白的氧化程度。
The changes of myofibril protein oxidation of yak meat were observed by electrical stimulation. In this study, postmortem yaks were treated with electrical stimulation. The myofibrils of yak meat during the maturation of postmortem with or without electrical stimulation were compared. Protein carbonyl, total thiol, disulfide content, K-ATPase activity, surface hydrophobicity and protein secondary structure changes were studied. The results showed that myofibril protein in yak muscle showed different degrees of oxidation during the ripening process of yak meat, but changes of the oxidation parameters were similar; carbonyl and disulfide content were increase significantly (p<0.05). The surface hydrophobicity firstly increased and then decreased, and the content of thiol and K-ATPase decreased significantly (p<0.05). At the 14th day after maturation, the carbonyl content in the electro-stimulated group was 34.65% lower than that of the control group; total thiol content in electro-stimulation group was 18.01% higher than that of the non-electro-stimulation group. The results showed that during the maturation of yak meat, myofibril protein was significantly oxidized, and the electrical stimulation inhibited the increase of carbonyl content and disulfide bond and reduced the degree of oxidation of the protein.
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