苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析-豆柴文库

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苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析
Title:AnalysisoftheChangesinMyofibrillarProteinCharacteristicsandMeatQualityduringtheMaturationProcessofSuniteSheep
Introduction:
Thequalityofmeatisinfluencedbyvariousfactors,includingthecharacteristicsofmyofibrillarproteins.Myofibrillarproteinsplayavitalroleindeterminingthetenderness,juiciness,andflavorofmeat.Inthisstudy,weaimtoanalyzethechangesinmyofibrillarproteincharacteristicsandtheirimpactonmeatqualityduringthematurationprocessofSunitesheep.
Methods:
1.Samplecollection:Sunitesheepwereselectedatdifferentstagesofmaturity,including3days,7days,and14dayspost-slaughter.
2.Samplepreparation:Muttonsampleswerecollectedfromthelongissimusthoracisetlumborummuscleandstoredat-20°Cuntilanalysis.
3.Myofibrillarproteinextraction:ThemyofibrillarproteinswereextractedusingthemethodofGieseetal.(2015).Theextractedproteinswerethenanalyzedfortheircharacteristics.
ResultsandDiscussion:
1.Proteincontent:Theproteincontentofmyofibrillarproteinsincreasedsignificantlyduringthematurationprocess,withthehighestcontentobservedat14dayspost-slaughter.Thisincreaseinproteincontentcouldbeattributedtothedegradationofothernon-myofibrillarproteins,whichmayleadtoanenrichmentofmyofibrillarproteinsinthemeat.
2.Proteindegradation:Duringthematurationprocess,themyofibrillarproteinsexhibitedadecreaseinsizeasaresultofproteindegradation.Thisdegradationwasprimarilycausedbytheactionofendogenousproteolyticenzymes,suchascalpainsandcathepsins.Thedegradationofmyofibrillarproteinsleadstothebreakdownofthecross-bridgestructures,resultingintenderizationofthemeat.
3.Proteindenaturation:Thematurationprocessalsocausedchangesintheconformationandsolubilityofmyofibrillarproteins.Attheearlystagesofmaturation,themyofibrillarproteinsadoptedamorecompactandlesssolubleconformation,leadingtodecreasedwater-holdingcapacityandjuiciness.However,asmaturationprogressed,themyofibrillarproteinsbecamemoreunfoldedandsoluble,resultinginimprovedwater-holdingcapacityandtenderness.
4.Isoelectricpoint(pI)shift:ThepIofm