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以异育银鲫为研究对象,利用质构仪和双向电泳技术研究2种不同宰杀方式对鲫鱼肌肉质构和蛋白质组的影响。结果表明,与直接打头致死组比较,氮气致死的宰杀方式可显著增加(P<0.05)鲫鱼死后肌肉的硬度、咀嚼性和胶黏性(分别增加了62.24%、85.72%和75.47%)。2个处理的肌肉样品经双向电泳分析,均分离出1 000个以上的蛋白质点。与直接打头致死组比较,氮气致死组凝胶中小分子质量蛋白质点增多,相同蛋白质的相对含量下降,分布面积扩大。经PDQuest软件进行差异点分析和显著性丰度统计,得到12个有实际意义的差异蛋白质点。该结果揭示不同宰杀方式影响鲫鱼肌肉中蛋白质的含量与代谢,表现为肌肉的硬度、咀嚼性和胶黏性等质构指标发生变化。
With different crucian carp as the research object, the effects of two kinds of slaughter ways on the muscle structure and proteome of Carassius auratus were studied by using the mass spectrometer and two-dimensional electrophoresis. The results showed that compared with the direct fatal suckling group, the lethal slaughter of nitrogen could significantly increase the hardness, chewiness and adhesiveness of muscle (62.24%, 85.72% and 75.47% respectively) after the dead carp. Two processed muscle samples were analyzed by two-dimensional electrophoresis, and more than 1000 protein spots were isolated. Compared with the direct suicide lethal group, the small molecule mass protein spots in the gel of nitrogen lethality increased, the relative content of the same protein decreased, and the distribution area expanded. PDQuest software for difference analysis and significant abundance statistics, the 12 meaningful differences in protein spots. The results revealed that different ways of slaughtering affected the protein content and metabolism in muscle of Carassius auratus, showing the changes of the texture indexes such as muscle hardness, chewiness and adhesiveness.