Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (17): 3425-3432.doi: 10.3864/j.issn.0578-1752.2016.17.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Analysis and Comparison of Calpain in Mutton with Different Levels of Tenderness

DU Man-ting, LI Xin, LI Zheng, GAO Xing, ZHANG Cai-xia, ZHANG De-quan   

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193
  • Received:2016-01-22 Online:2016-09-01 Published:2016-09-01

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Abstract: 【Objective】Calpain plays an important role in postmortem tenderization through the proteolysis ability. The activity of calpains, especially μ-calpain, is closely related to the tenderness of muscles. The objective of this study was to investigate the activation process and the autolysis rate of μ-calpain in mutton during postmortem aging by analyzing and comparing the differences of calpain in mutton with different levels of tenderness, thereby provide a theoretical basis for regulating tenderness through regulating calpain activity. 【Method】 The longissimus dori of WuZhuMuQin Fat Tailed sheep were divided into tender group and tough group based on myofibrillar fragmentation index, then the pH value, the existent state of μ-calpain large subunit and the content of native μ-/m-calpain during postmortem were analyzed. 【Result】The variation trend of pH at postmortem in tender/tough group was identical, all the pH values in two groups at the same postmortem time showed no difference. The 80 kDa subunit of μ-calpain degraded gradually after slaughter. The content of μ-calpain 80 kDa subunit of tender group was significantly higher than tough group at 30 min postmortem. The intact 80 kDa subunit of μ-calpain could not be detected after 48 h in tender group, while it could be detected until 5 d postmortem in tough group. The content of native μ-calpain was decreased gradually, and this content of tender group was significantly higher than tough group at 30 min, 2 h postmortem, however, at 12 h, 5 d, and 7 d postmortem the tough group was significantly higher than the tender group. The autolysis and degradation of μ-calpain in tender group was apparent at 6 h postmortem.【Conclusion】Compared with tough group, tender group had a higher initial μ-calpain content, but the autolysis and degradation rate of μ-calpain in tender group was much faster, leading higher autolysis and degradation degree in tender group. The results indicated that meat tenderness during the postmortem was directly affected by μ-calpain expression quantity and autolysis. In addition, changes of μ-calpain during 24 h postmortem, especially 12 h, had the most impact on mutton tenderness.

Key words:  mutton, muscle, tenderness, μ-calpain, postmortem aging

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