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为了研究猪宰后不同部位PSE肉与正常肉的蛋白质变化,为猪肉品质调控与PSE肉形成的研究提供参考,选取宰后背最长肌、股二头肌均为正常肉或PSE肉的175日龄“杜长大”阉公猪各6头,测定24 h内肌肉的pH值、离心失水率、蛋白质溶解度、钙蛋白酶活性及SDS-PAGE分析。结果表明:背最长肌正常肉的总蛋白溶解度显著高于PSE肉的总蛋白溶解度(P<0.05),PSE肉肌浆蛋白溶解度24 h内变化不显著(P>0.05),背最长肌正常肉的肌原纤维蛋白溶解度高于PSE肉;宰后0 h,股二头肌的钙蛋白酶活性显著高于背最长肌(P<0.05),宰后8 h内正常肉的钙蛋白酶活性显著高于PSE肉(P<0.05);正常肉与PSE肉的肌原纤维蛋白SDS-PAGE条带差异较大,肌浆蛋白SDS-PAGE差异不明显。结果提示:PSE肉与正常肉蛋白的变化差异主要在于肌原纤维蛋白,且股二头肌与背最长肌相比肌原纤维蛋白分解快;不同部位正常肉与PSE肉肌浆蛋白无明显降解。
In order to study the protein changes of PSE meat and normal meat in different parts of slaughtered pigs after slaughter, the paper provides reference for the study of pork quality control and the formation of PSE meat. The selected slaughter back longissimus muscle and biceps femoris are normal meat or PSE meat 175 The age, “Du grow up”, “barn” boars of six, measured within 24 h muscle pH value, centrifugal water loss, protein solubility, calpain activity and SDS-PAGE analysis. The results showed that the total protein solubility of the normal muscle of the dorsal longus muscle was significantly higher than that of the PSE meat (P <0.05), and the solubility of sarcoplasmic reticulum of PSE did not change significantly within 24 h (P> 0.05) The myofibrillar protein solubility of normal meat was higher than that of PSE meat. Calpain activity in biceps femoris was significantly higher than that in dorsal longissimus muscle at 0 h post-mortem (P <0.05), and calpain activity (P <0.05). The differences of myofibrillar SDS-PAGE band between normal meat and PSE meat were significant, and the difference of sarcoplasmic protein SDS-PAGE was not significant. The results suggest that the difference between PSE meat and normal meat protein mainly lies in myofibrillar protein, and the bifidus muscle has faster decomposition of myofibrillar protein than the longissimus dorsi muscle. There is no significant difference between normal meat and PSE muscle sarcoplasmic protein in different parts degradation.