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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
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- 1 - 17 (17page)
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Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared.
Methods: Twenty Boer bucks (9–10 months old, body weight of 36.9 ± 0.725 kg) were slaughtered and the carcasses were subjected to chill storage (4 ± 0.5 °C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem.
Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage.
Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage.
Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM.
Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage.
Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.
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참고문헌 (71)
참고문헌 신청
Lawrie R / 2006 / Lawrie’s meat science / Woodhead Publishing Ltd
Farouk M / 2012 / The “sponge effect” hypothesis: An alternative explanation of the improvement in the water holding capacity of meat with ageing / Meat Sci 90:670~677
Astruc T / 2007 / Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy / J Agric Food Chem 55:9554~9558
Renerre M / 1996 / Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin / Meat Sci 43:111~121
Rowe L / 2004 / Influence of early postmortem protein oxidation on beef quality / J Anim Sci 82:785~793
Farouk M / 2012 / The “sponge effect” hypothesis: An alternative explanation of the improvement in the water holding capacity of meat with ageing / Meat Sci 90:670~677
Astruc T / 2007 / Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy / J Agric Food Chem 55:9554~9558
Renerre M / 1996 / Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin / Meat Sci 43:111~121
Rowe L / 2004 / Influence of early postmortem protein oxidation on beef quality / J Anim Sci 82:785~793
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