一氧化氮合成酶抑制剂对宰后成熟过程中牦牛肉品质的影响

doi:10.3864/j.issn.0578-1752.2020.08.011

摘要/Abstract

摘要：

【目的】研究一氧化氮对宰后牦牛肉品质的影响,为牦牛肉品质改善提供理论依据。【方法】以3—5岁去势甘南牦牛肉为材料,取其背最长肌,剔除筋膜、脂肪等,切成大小均匀的薄片（8 cm×8 cm）,用20 G针均匀穿刺,分别采用去离子水（对照组）和1、10、100 mmol·L ^-1一氧化氮合成酶（NOS）抑制剂（N-硝基-L-精氨酸甲酯盐酸盐）在4℃条件下1﹕1（V/m）浸泡肉样1 d,然后在4℃条件下成熟,测定成熟期间（0、1、3、5和7 d）NOS活性与一氧化氮含量、肌原纤维小片化指数（MFI）、总巯基含量、羰基含量、pH、色度等指标。【结果】NOS抑制剂处理后的牦牛背最长肌NOS活性和一氧化氮含量显著降低,成熟第7天时,处理组的NOS活性分别比对照组低30.9%、43.6%、74.7%,一氧化氮含量分别比对照组低4.7%、12.5%、21.5%。处理后的牦牛肉pH显著降低,第7天时,处理组分别比对照组低0.8%、5.7%、15.2%,其中10和100 mmol·L ^-1 NOS抑制剂处理组显著低于对照组。处理显著降低了牦牛肉羰基含量,成熟第7天时,处理组分别比对照组低4.1%、19.0%、22.2%。此外,处理组MFI显著上升,成熟第7天时,处理组分别比对照组低31.1%、23.3%、9.6%。处理组牦牛肉总巯基含量显著上升,第7天时,对照组比NOS抑制剂处理组分别低3.2%、3.7%、2.7%。成熟过程中,NOS抑制剂处理使肉色a ^*值显著降低,肉色L ^*值显著升高,第7天时,处理组的肉色a ^*值分别比对照组低7.1%、40.2%、30.7%,肉色L ^*值分别比对照组高1.1%、2.0%、1.1%。【结论】一氧化氮促进宰后牦牛肉蛋白质氧化,抑制牦牛肉嫩化,使肉色L ^*值降低,a ^*值升高,对宰后牦牛肉的品质产生负面影响,而NOS抑制剂能降低肌肉中NOS活性。

关键词: 牦牛肉, 宰后成熟, 一氧化氮, 一氧化氮抑制剂, 肉品质

Abstract:

【Objective】The effect of nitric oxide on the yak meat quality of post-mortem was studied to provide a theoretical basis for improving the yak meat quality. 【Method】 The Longissimus Doris (LD) muscles of 3-5-year-old castrated Gannan yak were used as the material. After removing the fascia and fat, the LD was cut into uniform-sized slices (8 cm × 8 cm), and uniformly pierced with a 20 G needle. Subsequently, a part of each sample were immersed at deionized water (as the control group), and the remainders of the muscle samples were immersed at 1, 10, and 100 mmol L ^-1nitric oxide synthase (NOS) inhibitor (N-nitro-L-arginine methyl ester hydrochloride) then aged at 4℃ for 0, 1, 3, 5, and 7 d, which served as treatment group. Then, the NOS activity, the content of nitric oxide, sulfhydryl, and carbonyl, the myofibrillar fragmentation index (MFI), pH and color were analyzed. 【Result】 The NOS activity and nitric oxide content of the meat sample in NOS inhibitor group were significantly decreased; at 7 d, the NOS activity of each NOS inhibitor treatment group was 30.9%, 43.6% and 74.7% lower than that of the control group, respectively. Nitric oxide levels were 4.7%, 12.5%, and 21.5% lower than the control group, respectively. The pH in the treatment group significantly decreased; at 7d, the treatment groups were 0.8%, 5.7%, and 15.2% lower than the control group, respectively. The 10 and 100 mmol L ^-1 NOS inhibitor treatment groups were significantly different compared with the control group. The treatment significantly reduced the carbonyl content of the yak meat; at 7 d, treatment groups were 4.1%, 19.0%, and 22.2% lower than the control group, respectively. The MFI of the treatment group increased significantly; at 7 d, treatment groups were 31.1%, 23.3%, and 9.6% lower than the control group, respectively. The total sulfhydryl content was significantly increased in the treatment groups; at 7d, the control group was 3.2%, 3.7%, and 2.7% lower than the NOS inhibitor treatment groups. In addition, the treatment significantly reduced the a* value and significantly increased the L* value of samples; at 7d, the a* values of each treatment groups were 7.1%, 40.2%, and 30.7% lower than the control group, respectively. The L* value of treatment groups were 1.1%, 2.0%, and 1.1% higher than the control group, respectively. 【Conclusion】 Nitric oxide promoted protein oxidation of yak meat post-mortem, inhibited tenderness of yak meat, decreased L ^* value and increased a ^* value, which adversely affected the quality of yak meat during post-mortem aging; NOS inhibitor inhibited NOS activity in muscle.

Key words: yak meat, post-mortem aging, nitric oxide, nitric oxide synthase inhibitor, yak meat quality

李雪茹,师希雄,王建忠,张攀高,田铸,韩玲. 一氧化氮合成酶抑制剂对宰后成熟过程中牦牛肉品质的影响[J]. 中国农业科学, 2020, 53(8): 1617-1626.

LI XueRu,SHI XiXiong,WANG JianZhong,ZHANG PanGao,TIAN Zhu,HAN Ling. Effect of Nitric Oxide Synthetase Inhibitor on Yak Meat Quality During Post-Mortem Aging[J]. Scientia Agricultura Sinica, 2020, 53(8): 1617-1626.

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分组 Grouping	色度 Chroma	宰后时间 Postmortem time (d)
分组 Grouping	色度 Chroma	0	1	3	5	7
对照 Control	L*	53.55±0.57Cb	56±0.8Bc	58.04±0.39Ab	57.35±0.05Ac	54.93±0.47Bb
	a*	37.04±0.08Aa	37.77±0.80Aa	29.96±0.16Ba	26.2±0.85Ca	23.43±1.11Da
	b*	11.00±0.30Cc	12.1±0.5Cc	14.03±0.21Bc	16.43±1.14Aa	17.73±1.0Aa
1 mmol∙L^-1	L*	54.83±0.17Ca	58.18±0.20Ab	58.47±0.40Ab	58.1±0.35Abc	56.53±0.21Ba
	a*	29.21±0.75Ab	28±0.40Ab	25.9±0.32Bb	24.07±0.32Cb	20.85±0.45Db
	b*	13.01±0.16Cb	14.03±0.21Cb	15.53±0.71Bbc	18.03±0.76Aa	18.27±0.75Aa
10 mmol∙L^-1	L*	54.73±0.65Ca	59.6±0.5Aa	60.37±1.54Aa	59.73±0.58Aa	57.07±1.46Ba
	a*	25.58±0.75Ac	25.87±2.20Ab	24.47±1.26Ab	18.68±0.60Bc	13.4±0.81Cd
	b*	14.32±0.92Ba	15.4±0.91Ba	15.3±1.4Bbc	17.73±1.01Aa	18.77±0.61Aa
100 mmol∙L^-1	L*	54.45±0.52Dab	60.64±0.74Aa	60.33±0.64Aa	58.67±0.50Bb	56.57±0.68Ca
	a*	23.36±0.80Ad	21.96±0.80ABc	20.03±1.75Bc	19.8±1.75Bc	15.53±1.52Cc
	b*	15.06±0.40Da	15.93±0.23CDa	16.8±0.61BCa	17.4±0.3Ba	18.43±1.34Aa