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当前位置: 首页 > 文章 > 辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响 食品科学 2014,35 (19) 1-5
Position: Home > Articles > Influence of Irradiation and Freeze-Thawing Cycles on Myofibrillar Protein Oxidation and Eating Quality of Beef FOOD SCIENCE 2014,35 (19) 1-5

辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响

作  者：
陈茜茜;黄明;邹玉峰;徐幸莲;周光宏
单  位：
南京农业大学食品科技学院
关键词：
辐照;反复冻融;蛋白质氧化;降解;品质
摘  要：
为探究牛肉宰后成熟过程中辐照及反复冻融这两个因素对蛋白质氧化及品质的影响,取屠宰后牛背最长肌于4℃成熟3d后,分别进行辐照(3kGy)和冷冻-解冻循环(3次)处理,测定蛋白质氧化、降解情况及相关品质指标,结果显示:辐照使羰基含量升高1.53nmol/mg,总巯基及活性巯基含量分别下降6.04、4.71nmol/mg,肌钙蛋白-T和肌间线蛋白的降解增强,红度(a*)值和亮度(L*)值降低,剪切力减小12.84N;反复冻融虽然引起羰基增加和巯基减少,却使牛肉的剪切力显著上升23.96N(P<0.05),蒸煮损失增加11.67%(P<0.05)。这表明反复冻融促进了蛋白质氧化,降低了牛肉的嫩度和持水力;而辐照引起的蛋白氧化程度更大,却对牛肉嫩度有显著的改善作用。
译  名：
Influence of Irradiation and Freeze-Thawing Cycles on Myofibrillar Protein Oxidation and Eating Quality of Beef
作  者：
CHEN Qian-qian;HUANG Ming;ZOU Yu-feng;XU Xing-Nan;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control,Ministry of Education,College of Food Science and Technology,Nanjing Agricultural University;Chongming Office,Shanghai Municipal Food and Drug Administration;
关键词：
irradiation;;freeze-thawing cycles;;protein oxidation;;degradation;;beef quality
摘  要：
The aim of this study was to investigate the influence of irradiation and freeze-thawing cycles on myofibrillar protein oxidation and eating quality of beef during postmortem aging.The longissimus dorsi was excised from the carcass after exsanguination,and treated with irradiation(3 kGy) and freeze-thawing(3 cycles) individually after 3 days of postmortem aging at 4 °C.Then protein oxidation and degradation were investigated,and eating quality of the beef was measured as well.The results showed the content of carbonyls increased by 1.53 nmol/mg protein in irradiated beef while the contents of total sulphydryls and active sulphydryls decreased by 6.04 nmol/mg protein and 4.71 nmol/mg protein,respectively.Similarly,the L*and a*values declined.The degradation of troponin-T and desmin was enhanced by irradiation and correspondingly the shearforce showed a reduction by 12.84 N(P < 0.05).On the other hand,freezethawing cycles could lead to an increase of carbonyls and a decrease of sulphydryls,but significantly increase beef shear force by 23.96 N(P < 0.05) and cooking loss by 11.67%(P < 0.05).All these results demonstrated that freeze-thawing cycles could cause protein oxidation,but remarkably reduce beef tenderness and water-holding capacity.Although having a more significant impact on myofibrillar protein oxidation,irradiation could improve beef tenderness significantly.

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