The effect of CaCl2 marination on the tenderizing pathway of goose meat during conditioning
The effect of CaCl2 marination on the tenderizing pathway of goose meat during conditioning
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CaCl2腌制对调理过程中鹅肉嫩化途径的影响
DOI：
10.1016/j.foodres.2017.09.014
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发表时间：
2017-12-01
影响因子：
8.1
通讯作者：
Cao, Jinxuan
中科院分区：
文献类型：
--
作者：
Li, Xuan;Sun, Yangying;Cao, Jinxuan
为研究CaCl 2对鹅肉嫩化途径的影响，将32只浙东白色鹅胸肌分为对照组、150和300 mM CaCl 2处理组。在168 h内检测剪切力、肌原纤维分数指数（MFI）、肌动蛋白丝以及F-肌动蛋白、G-肌动蛋白和原调节蛋白（Tmods）水平。结果表明，300 mM处理具有较低的剪切力在48，96和168 h和较高的MFI在24，48，96和168 h比对照。300 mM处理组肌动蛋白微丝断裂、F-actin减少、Tmods降解、G-actin增加的速率均快于150 mM处理组，对照组最慢。CaCl 2促进F-actin向G-actin的转化。我们得出的结论是，CaCl 2通过解聚肌动蛋白丝和切割Tmods来使鹅肉嫩化。
In order to figure out the effect of CaCl2 on the tenderizing pathway of goose meat, breast muscles of thirty-two Eastern Zhejiang White Geese were divided into three treatments: the control, 150 and 300 mM CaCl2. Shear force, myofibrillar fraction index (MFI), actin filaments and F-actin, G-actin and tropomodulins (Tmods) levels were investigated during 168 h. Results showed that 300 mM treatment had lower shear force at 48, 96 and 168 h and higher MFI at 24, 48, 96 and 168 h than the control. The rate of actin filaments disruption, the decrease of F-actin, the degradation of Tmods, the increase of G-actin in 300 mM treatment was faster than 150 mM treatment; the rate in the control was the slowest among treatments. CaCl2 accelerated the transformation of F-actin into G-actin. We concluded that CaCl2 tenderized goose meat by depolymerizing actin filaments and cleaving Tmods.