高级检索+

宰后H2O2处理的藏羊肉能量代谢、细胞凋亡及嫩化研究

Tibetan Sheep Meat Energy Metabolism,Apoptosis and Tenderization during Postmortem Aging after H2O2Treatment

  • 摘要: 为明确宰后H2O2处理对欧拉藏羊肉成熟过程中能量代谢、细胞凋亡及嫩化的影响,选取欧拉藏羊背最长肌为试验材料,分别用蒸馏水和50、200 mmol/L活性氧激活剂进行过氧化氢处理,在4℃条件下成熟,测定在成熟期间(0、0.5、1、3、5、7 d) ROS相对含量、ATP含量、Ca2+-ATPase活力、Na+/K+-ATPase活力、细胞凋亡率、肌原纤维小片化指数(MFI)与肌纤维直径的变化。结果表明,H2O2处理后成熟7 d时,50 mmol/L H2O2处理组的ROS相对含量比对照组高39.19%(P<0.05);50 mmol/L H2O2和200 mmol/L H2O2处理组的ATP含量、Ca2+-ATPase和Na+/K+-ATPase活力、肌纤维直径比对照组分别低25.73%和25.77%、38.39%和36.70%、27.30%和29.46%、13.68%和13.94%(P<0.05);两个处理组的细胞凋亡率与MFI比对照组分别高63.07%、50.42%与5.74%、5.19%(P<0.05)。研究表明,宰后H2O2处理藏羊肉,导致ROS含量增加,改变了藏羊肉能量代谢,诱导了细胞凋亡,促进了藏羊肉的嫩化。本研究可为藏羊肉品质改善提供理论参考。

     

    Abstract: In order to clarify the effect of H2O2 treatment on energy metabolism,apoptosis and tenderization in the postmortem aging of Tibetan sheep meat.The Longissimus dorsi (LD) of Tibetan sheep was selected as the experimental material,Tibetan sheep meat was treated with distilled water,50 mmol/L and 200 mmol/L reactive oxygen activator hydrogen peroxide,and then aged at 4℃for 0 d,0.5 d,1 d,3 d,5 d and 7 d.The changes in ROS relative content,ATP content,Ca2+-ATPase and Na+/K+-ATPase activity,apoptosis rate,myofibril fragmentation index (MFI) and muscle fiber diameter during postmortem aging were tested.The results showed that after aging of 7 d,the relative content of ROS in the 50 mmol/L H2O2 treatment group was 39.19%significantly higher than that of the control group (P<0.05),the ATP content,Ca2+-ATPase and Na+/K+-ATPase activity and muscle fiber diameter of 50 mmol/L and 200 mmol/L H2O2 treatments were 25.73%and 25.77%,38.39%and36.70%,27.30%and 29.46%,and 13.68%and 13.94%significantly lower than that of the control group (P<0.05),the apoptosis rate and MFI in the two treatment groups were 63.07%and 50.42%,and 5.74%and 5.19%significantly higher than that of the control group (P<0.05).To sum up,the H2O2 treatmented Tibetan sheep meat could promote ROS production,change energy metabolism of the Tibetan sheep meat,improve the activity of apoptosis,and promote the meat tenderization.It provided a theoretical basis for improving the quality of Tibetan sheep meat.

     

/

返回文章
返回