精氨酸协同壳聚糖对宰后牦牛肉成熟过程中品质的影响

为了明确不同浓度精氨酸（Arginine,Arg）与壳聚糖（Chitosan,CH）的协同作用对宰后牦牛肉成熟过程中品质的影响及潜在作用机制。本研究将不同浓度的Arg和CH复配注射到牦牛肉中，测定其对牦牛肉成熟过程中品质的影响。结果表明，0.4%～0.8%Arg和1.0%CH复配可以显著提高牦牛肉的pH，降低牦牛肉成熟期间的L*、b*值、高铁肌红蛋白含量和蒸煮损失，并显著提高a*值和氧合肌红蛋白含量（P<0.05）；同时，复配处理组肌原纤维小片化指数、硬度、咀嚼性、胶着性在成熟期间显著高于空白组，黏性和弹性则显著低于空白组（P<0.05）；复配处理提高了牦牛肉过氧化值和硫代巴比妥酸值；同时，0.8%Arg和1.0%CH复配显著降低了成熟5 d前的羰基含量（P<0.05），但复配处理对巯基含量则没有显著影响（P>0.05）；组织学观察显示，复配处理更有利于肌细胞的完整性和饱满度，且减少了水分通道。综上，不同浓度Arg和不同浓度CH复配处理在一定程度上改善了宰后牦牛肉成熟过程中的品质，提高其肉色稳定性并降低蒸煮损失，促进嫩化，使肌细胞更加完整饱满，但对脂肪氧化和蛋白...

Effect of Arginine Combined with Chitosan on Quality of Postmortem Yak Meat during Maturing

In order to clarify the synergistic effect of different concentrations of arginine and different concentrations of chitosan on the quality of yak meat during postmortem aging and its potential mechanism, in this study, different concentrations of arginine and different concentrations of chitosan were injected into yak meat to determine their effects on the quality of yak meat during postmortem aging. The results showed that the combination of 0.4%~0.8% arginine and 1.0% chitosan could significantly increase the pH value, reduce the L*, b* values, metmyoglobin and cooking loss of yak meat during postmortem aging, and increase a* value and oxymyoglobin (P<0.05). Meanwhile, the myofibril fragmentation index, hardness, chewiness and adhesiveness of the compound treatment group were significantly higher than those of the control group during postmortem aging, while the viscosity and elasticity were significantly lower than those of the control group (P<0.05). The compound treatment increased the peroxide value and thiobarbituric acid reactive substances of yak meat. At the same time, the combination of 0.8% arginine and 1.0% chitosan significantly reduced the carbonyl content before maturation 5 day (P<0.05), but the compound treatment had no significant effect on the thiol content (P>0.05). Histological observation showed that the compound treatment was more conducive to the integrity and fullness of muscle cells, and reduced the water channel. In summary, the combination of different concentrations of arginine and different concentrations of chitosan improved the quality of postmortem yak meat during aging to a certain extent, improved its meat color stability and reduced cooking loss, promoted tenderization, and made muscle cells more complete and fuller, but it promoted fat oxidation and protein oxidation as a whole. The specific reasons and related mechanisms need to be further explored.