宰后猪背最长肌踝蛋白降解与汁液流失率的关系

本文采用蛋白质印迹技术(Western blot)对猪宰后正常肉(RFN肉)与PSE (Pale,Soft,Exudative)肉的踝蛋白(Talin)的变化进行测定,并且分析宰后两种肉样的pH、温度以及踝蛋白变化与持水性的关系。结果表明:宰后正常组的pH高于PSE组,但温度低于PSE组。宰后45 min与24 h的pH与汁液流失率之间呈显著负相关(p < 0.05),宰后45 min与3 h的温度与汁液流失率之间呈显著正相关(p < 0.05),说明宰后早期低pH是导致PSE肉的产生的重要因素。宰后两组肉样的踝蛋白都随时间的延长而逐渐降解,宰后9 h,正常肉样与PSE肉样的踝蛋白相对光密度值差异显著(p < 0.05),而在其余的测定时间点(45 min、3、12、24 h)两种肉样的踝蛋白相对光密度值无显著差异(p > 0.05)。宰后各时间点(45 min、3、9、12 h)踝蛋白的相对光密度值与汁液流失率呈不显著正相关(p > 0.05)。研究表明:正常组的踝蛋白降解程度低于PSE组的踝蛋白降解程度。

Relationship between the Degradation of Longest Back Muscle Talin and Drop Loss Rate in Pork

In this paper, Western blot was used to analyze the changes of talin, organizational structure in muscle from RFN (Reddish-pink, Firm, Non-exudative) and PSE (Pale, Soft, Exudative) pork during postmortem, and then the relationship between talin and drip loss were analyzed.The results showed that the pH of RFN group was higher than PSE group, but the temperature was below PSE group.After 45 min and 24 h, pH was negatively correlated with drip loss (p < 0.05).After 45 min and 3 h, the temperature was positively correlated with drip loss (p < 0.05).Lower pH in the early stage was an important factor which led to produce PSE meat.Talin were degraded both in RFN and PSE group during postmortem.Talin optical density value was significantly different in 9 h after between RFN and PSE meat (p < 0.05), and after the rest of the (45 min, 3, 12, 24 h), talin optical density value was not significantly different between RFN and PSE meat (p > 0.05). There had no significant positive correlation between relative optical density and drop loss rate at each time point (45 min, 3, 9, 12 h) (p > 0.05).The research showed that the level of talin degradation in the RFN group was lower than PSE group.