The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins
The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins
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DOI：
10.1016/s0309-1740(00)00125-x
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发表时间：
2001-05-01
期刊：
影响因子：
7.1
通讯作者：
Purslow, PP
中科院分区：
文献类型：
--
作者：
Kristensen, L;Purslow, PP
猪肉的持水能力（WI-IC）在死后降低，但在随后的老化过程中有所增加。为了检验持水能力在老化过程中由于细胞骨架的降解而增加的假设，在死后10天跟踪WHC，并与细胞骨架蛋白的蛋白水解程度相关。建立了一种利用离心法快速测定小批量肉类样品保水性的方法。鲜猪肉的保水性在宰后贮藏的第一阶段下降，之后上升到1天PM的水平。没有观察到肉的总含水量的变化，这可以解释老化过程中WHC的变化。纽蛋白和结蛋白在衰老过程中逐渐降解，而塔林蛋白则迅速降解。这些观察结果与以下假设一致：细胞骨架的降解缓慢地消除了肌原纤维的侧向收缩与整个肌纤维收缩之间的联系，从而消除了导致流入细胞外空间的力。然后，先前排出的水可能流入，因此在储存后期观察到增加WHC。(C)2001由Elsevier Science Ltd.出版。保留所有权利。
The water-holding capacity (WI-IC) of pork decreases post-mortem but has been shown to increase during subsequent ageing. In order to test a hypothesis that water-holding capacity increases during ageing due to degradation of the cytoskeleton, WHC was followed 10 days post-mortem and related to the extent of proteolysis of cytoskeletal proteins. A fast method for measuring WHC in small meat samples was developed by the use of centrifugation. The WHC of fresh pork decreases in the first part of post-mortem storage after which it increases to the level of 1 day PM. No changes in total water content of the meat were observed which could explain changes in WHC during ageing. Vinculin and desmin degrade gradually during ageing while talin degrades rapidly. These observations are consistent with the hypothesis that degradation of the cytoskeleton slowly removes the linkage between lateral shrinkage of myofibrils and shrinkage of entire muscle fibres, so removing the force that causes flow into the extracellular space. Inflow of previously expelled water is then possible, so increasing WHC as observed in later periods of storage. (C) 2001 Published by Elsevier Science Ltd. All rights reserved.