| 电刺激和延迟冷却对宰后牛肉肌原纤维蛋白降解变化的影响 |
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| 引用本文： | 王玉宁,罗欣,张先锋,许永平. 电刺激和延迟冷却对宰后牛肉肌原纤维蛋白降解变化的影响[J]. 肉类研究, 2006, 20(6): 25-28,38. DOI: 10.7506/rlyj1001-8123-200606007 |
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| 作者姓名： | 王玉宁 罗欣 张先锋 许永平 |
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| 作者单位： | 山东农业大学食品学院,山东,泰安,271018;山东农业大学食品学院,山东,泰安,271018;山东农业大学食品学院,山东,泰安,271018;山东农业大学食品学院,山东,泰安,271018 |
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| 摘 要： | 本文研究了电刺激和延迟冷却对中国杂交黄牛宰后肌原纤维蛋白降解变化的影响.分析了宰后成熟0,3,7,10天时肌原纤维小片化指数的变化,并利用蛋白免疫印迹分析了肌间线蛋白Desmin和伴肌动蛋白Nebulin的降解情况.结果表明:电刺激和延迟冷却提高了肌原纤维小片化的程度,促进了Desmin和Nebulin的降解,缩短了成熟时间.
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| 关 键 词： | 电刺激 延迟冷却 小片化指数 蛋白降解 |
Effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins in Chinese Yellow crossbred bulls |
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| Wang Yu-ning,Luo Xin,Zhang Xian-feng,Xu Yong-ping. Effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins in Chinese Yellow crossbred bulls[J]. Meat Research, 2006, 20(6): 25-28,38. DOI: 10.7506/rlyj1001-8123-200606007 |
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| Authors: | Wang Yu-ning Luo Xin Zhang Xian-feng Xu Yong-ping |
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| Abstract: | This Article studied the effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins of Chinese Yellow crossbred bulls. after aging 0d, 3d,7d,10d, MFI (myofibril fragmentation index) and the degradation of the desmin and nebulin were analyzed.The results showed that Electrical stimulation and delay chilling increased MFI,and resuted in faster degradation of desmin and nebulin. |
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| Keywords: | Electrical stimulation delay chilling MFI protein degradation |
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