宰后贮藏期间氧化磷酸化对秦川牛肉色泽的影响

doi:10.16429/j.1009-7848.2023.10.025

2025年4月6日 19:18 星期日

首页 > 过刊浏览>2023年第23卷第10期 >249-260. DOI:10.16429/j.1009-7848.2023.10.025

宰后贮藏期间氧化磷酸化对秦川牛肉色泽的影响
DOI:
                        10.16429/j.1009-7848.2023.10.025
                    
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作者:
                        张萌张萌
宁夏大学食品与葡萄酒学院 银川 750021
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李亚蕾李亚蕾
宁夏大学食品与葡萄酒学院 银川 750021
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作者单位:(宁夏大学食品与葡萄酒学院 银川 750021)
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基金项目:国家自然科学基金地区科学基金项目(31660442)

Effect of Oxidative Phosphorylation on the Color of Qinchuan Beef during Post-slaughter Storage

Author:

Zhang Meng
Zhang Meng
School of Food and Wine， Ningxia University， Yinchuan 750021
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Li Yalei
Li Yalei
School of Food and Wine， Ningxia University， Yinchuan 750021
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Affiliation:

(School of Food and Wine， Ningxia University， Yinchuan 750021)

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摘要:

为揭示宰后贮藏过程中牛肉肉色变化机制，以25月龄秦川牛背最长肌为研究对象，测定其贮藏0，4，8 d时pH值、肉色和肌红蛋白相对含量的变化情况。基于4D-非标记蛋白质组学技术研究贮藏期间氧化磷酸化代谢通路蛋白质表达量与肌红蛋白表达量之间的关系。结果表明:随着贮藏时间的延长，pH值呈先降低后升高的趋势。a*值逐渐降低，b*值逐渐升高，L*值呈先上升后下降的趋势。氧合肌红蛋白相对含量显著下降(P < 0.05)，高铁肌红蛋白相对含量显著上升(P < 0.05)，脱氧肌红蛋白相对含量变化不显著。肌红蛋白表达量在0~4 d 上调，4~8 d 下调。氧化磷酸化代谢通路上的关键蛋白质ATP5F1D贮藏初期上调，NDUFA4、NDUFB5贮藏后期下调，且氧化磷酸化代谢通路上的关键蛋白对牛背最长肌pH值、肉色均有显著影响。L*值与DeoMb相对含量呈极显著正相关(P < 0.01)，与OxyMb相对含量呈极显著负相关(P < 0.01)，与ATP5F1D呈极显著正相关(P < 0.01)。NDUFA5与高铁肌红蛋白相对含量呈显著负相关(P < 0.05)。因此，探究氧化磷酸化代谢通路关键蛋白质对肉色的影响，对于宰后肉品品质形成具有重要调控作用。

关键词:秦川牛背最长肌; 品质; 氧化磷酸化; 4D-非标记蛋白质组学; 冷藏

Abstract:

To reveal the mechanism of Qinchuan beef color change during postmortem storage， the pH， meat color and relative myoglobin content was measured in the longissimus dorsi muscle of 25-month-old cattle at 0， 4 and 8 d. The relationship between changes in protein expression of oxidative phosphorylation metabolic pathway and changes in myoglobin expression during storage was investigated based on 4D-unlabeled proteomics technology. The results showed that the pH value decreased and then slightly increased， the a* value decreased， the b* value increased， the L* value increased and then decreased， the relative content of oxymyoglobin decreased significantly (P < 0.05)， the relative content of metmyoglobin increased significantly (P < 0.05)， and the relative content of deoxymyoglobin did not change significantly with the storage time. Myoglobin expression was upregulated from 0 to 4 d and downregulated from 4 d to 8 d， with an overall downregulation trend. The key proteins on the oxidative phosphorylation metabolic pathway， ATP5F1D， were up-regulated at the beginning of storage and down-regulated at the end of storage for NDUFA4 and NDUFB5， and the key proteins on the oxidative phosphorylation metabolic pathway had significant effects on pH and meat color of the longissimus dorsi muscle； L* values were highly significantly positively correlated with the relative content of DeoMb (P < 0.01)， highly significantly negatively correlated with the relative content of OxyMb (P < 0.01)， and highly significantly correlated with ATP5F1D (P < 0.01)； NDUFA5 was significantly and negatively correlated with the relative content of metmyoglobin (P < 0.05). Therefore， investigating the effect of key proteins of the oxidative phosphorylation metabolic pathway on meat color has an important regulatory role in post-slaughter meat quality formation.

Key words:Qinchuan beef longissimus dorsi muscle; quality; oxidative phosphorylation; 4D-label free quantification; cold storage

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