精氨酸协同壳聚糖对宰后牦牛肉成熟过程中品质的影响

梅议文; 李婕; 杜荣胜; 王琳琳; 芦慧勤; 秦婓; 冷坪蔚

doi:10.13386/j.issn1002-0306.2022070264

精氨酸协同壳聚糖对宰后牦牛肉成熟过程中品质的影响

doi: 10.13386/j.issn1002-0306.2022070264

1.
西南民族大学食品科学与技术学院，四川成都 610041
2.
塔里木大学食品科学与工程学院，新疆阿拉尔 843300
3.
四川养麝研究所，四川都江堰 610016

基金项目: 西南民族大学中央高校基本科研业务专项资金优秀学生培养工程项目（2022NYXXS015）；国家自然科学基金青年基金项目（32001726）；国家重点研发计划项目（2021YFD1600205）；四川省科技厅青年科学基金项目（ZYN2022011）。

详细信息

作者简介:
梅议文（1999−），女，硕士研究生，研究方向：畜产品加工与质量安全，E-mail：meiwener17@163.com

通讯作者:
王琳琳（1988−），女，博士，讲师，研究方向：畜产品加工与质量安全，E-mail：jiayouwl123@163.com

中图分类号: TS251.5⁺2
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出版历程
- 收稿日期: 2022-07-21
- 网络出版日期: 2023-05-06
- 刊出日期: 2023-06-01

Effect of Arginine Combined with Chitosan on Quality of Postmortem Yak Meat during Maturing

1.
College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
2.
College of Food Science and Engineering, Tarim University, Alar 843300, China
3.
Sichuan Institute of Musk Deer Breeding, Dujiangyan 610016, China

摘要

摘要: 为了明确不同浓度精氨酸（Arginine，Arg）与壳聚糖（Chitosan，CH）的协同作用对宰后牦牛肉成熟过程中品质的影响及潜在作用机制。本研究将不同浓度的Arg和CH复配注射到牦牛肉中，测定其对牦牛肉成熟过程中品质的影响。结果表明，0.4%~0.8% Arg和1.0% CH复配可以显著提高牦牛肉的pH，降低牦牛肉成熟期间的L^*、b^*值、高铁肌红蛋白含量和蒸煮损失，并显著提高a^*值和氧合肌红蛋白含量（P<0.05）；同时，复配处理组肌原纤维小片化指数、硬度、咀嚼性、胶着性在成熟期间显著高于空白组，黏性和弹性则显著低于空白组（P<0.05）；复配处理提高了牦牛肉过氧化值和硫代巴比妥酸值；同时，0.8% Arg和1.0% CH复配显著降低了成熟5 d前的羰基含量（P<0.05），但复配处理对巯基含量则没有显著影响（P>0.05）；组织学观察显示，复配处理更有利于肌细胞的完整性和饱满度，且减少了水分通道。综上，不同浓度Arg和不同浓度CH复配处理在一定程度上改善了宰后牦牛肉成熟过程中的品质，提高其肉色稳定性并降低蒸煮损失，促进嫩化，使肌细胞更加完整饱满，但对脂肪氧化和蛋白氧化整体上呈现促进作用，具体原因和相关机理有待进一步探究。
- 牦牛肉 /
- 精氨酸 /
- 壳聚糖 /
- 宰后成熟 /
- 品质 /
- 氧化
Abstract: In order to clarify the synergistic effect of different concentrations of arginine and different concentrations of chitosan on the quality of yak meat during postmortem aging and its potential mechanism, in this study, different concentrations of arginine and different concentrations of chitosan were injected into yak meat to determine their effects on the quality of yak meat during postmortem aging. The results showed that the combination of 0.4%~0.8% arginine and 1.0% chitosan could significantly increase the pH value, reduce the L^*, b^* values, metmyoglobin and cooking loss of yak meat during postmortem aging, and increase a^* value and oxymyoglobin (P<0.05). Meanwhile, the myofibril fragmentation index, hardness, chewiness and adhesiveness of the compound treatment group were significantly higher than those of the control group during postmortem aging, while the viscosity and elasticity were significantly lower than those of the control group (P<0.05). The compound treatment increased the peroxide value and thiobarbituric acid reactive substances of yak meat. At the same time, the combination of 0.8% arginine and 1.0% chitosan significantly reduced the carbonyl content before maturation 5 day (P<0.05), but the compound treatment had no significant effect on the thiol content (P>0.05). Histological observation showed that the compound treatment was more conducive to the integrity and fullness of muscle cells, and reduced the water channel. In summary, the combination of different concentrations of arginine and different concentrations of chitosan improved the quality of postmortem yak meat during aging to a certain extent, improved its meat color stability and reduced cooking loss, promoted tenderization, and made muscle cells more complete and fuller, but it promoted fat oxidation and protein oxidation as a whole. The specific reasons and related mechanisms need to be further explored.
- yak meat /
- arginine /
- chitosan /
- postmortem ageing /
- quality /
- oxidation

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图 1 不同复配处理组对牦牛肉成熟过程中pH的影响

Figure 1. Effect of different compound treatments on pH value of yak meat during maturation

注：不同小写字母表示同一成熟时间不同处理组间差异显著（P<0.05）；不同大写字母表示同一处理组内不同成熟时间差异显著（P<0.05）；图2~图6同。

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图 2 不同复配处理组对牦牛肉成熟过程中MP氧化状态的影响

Figure 2. Effects of different compound treatment groups on the oxidation state of MP in yak meat during maturation

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图 3 不同复配处理组对牦牛肉成熟过程中CL的影响

Figure 3. Effects of different compound treatments on cooking loss of yak meat during maturation

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图 4 不同复配处理组对牦牛肉成熟过程中MFI值的影响

Figure 4. Effects of different compound treatment groups on MFI value of yak meat during maturation

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图 5 不同复配处理组对牦牛肉成熟过程中羰基含量的影响

Figure 5. Effects of different compound treatments on carbonyl content in yak meat during maturation

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图 6 不同处理组对牦牛肉成熟过程中巯基含量的影响

Figure 6. Effects of different compound treatment groups on sulfhydryl content of yak meat during maturation

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图 7 不同处理对牦牛肉显微结构的影响

Figure 7. Effects of different treatments on microstructural cross section of yak meat

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表 1 不同Arg处理组对牦牛肉成熟过程中色度的影响

Table 1. Effect of different arginine treatments on color of yak meat during maturation

肉色指标	组别	成熟时间（d）
肉色指标	组别	1	3	5	7
L^*值	CON	38.20±1.64^Aa	38.31±2.01^Aa	39.63±0.29^Aa	41.04±2.03^Aa
	Arg1	37.87±2.32^Aa	33.01±0.46^Bb	33.61±1.74^Bb	37.08±0.41^Ab
	Arg2	39.31±0.75^Aa	38.80±0.64^ABa	35.42±0.56^Cb	37.20±1.11^Bb
	Arg3	37.52±0.73^Aa	32.45±0.37^BCb	33.58±1.46^Bb	30.81±0.47^Cc
a^*值	CON	11.45±0.24^Ac	11.20±0.44^Ab	10.26±0.23^Ba	8.84±0.25^Ca
	Arg1	11.37±0.38^Ac	11.61±0.21^Aab	10.65±0.18^Ba	9.21±0.51^Ca
	Arg2	13.32±1.02^Ab	11.99±0.51^Aa	10.71±0.46^Ba	8.45±0.55^Ca
	Arg3	15.12±1.13^Aa	12.16±0.33^Ba	10.54±0.27^Ca	8.60±0.45^Da
b^*值	CON	12.12±0.73^Aa	10.85±0.64^ABa	10.57±1.09^Ba	9.86±0.59^Ba
	Arg1	11.37±0.76^Aa	8.17±0.09^Bb	7.93±0.82^Bb	7.81±0.30^Bb
	Arg2	11.58±0.82^Aa	10.74±0.49^Aa	9.27±0.42^Bab	7.47±0.30^Cb
	Arg3	13.28±0.96^Aa	8.60±0.54^Bb	8.48±0.98^Bb	7.13±0.25^Cb
注：不同小写字母表示同一成熟时间不同处理组间差异显著（P<0.05）；不同大写字母表示同一处理组内不同成熟时间差异显著（P<0.05）；表2~表6同。

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表 2 不同CH处理对牦牛肉成熟过程中色度的影响

Table 2. Effects of different CH treatments on color of yak meat during maturation

肉色指标	组别	成熟时间（d）
肉色指标	组别	1	3	5	7
L^*值	CON	38.20±1.64^Aa	38.31±2.01^Aa	39.63±0.29^Aa	41.04±2.03^Aa
	CH1	34.27±0.89^Ab	32.59±0.28^Bc	32.36±0.48^Bb	29.56±0.16^Cc
	CH2	36.64±0.91^Aa	34.94±1.31^ABb	33.18±0.36^Bb	34.42±1.11^Bb
	CH3	37.52±0.73^Aa	32.45±0.37^BCc	33.58±1.46^Bb	30.81±0.47^Cc
a^*值	CON	11.45±0.24^Ac	11.20±0.44^Ab	10.26±0.23^Bb	8.84±0.25^Cb
	CH1	13.88±0.32^Aa	12.57±0.72^Ba	11.64±0.50^Ca	10.12±0.19^Da
	CH2	12.74±0.64^Ab	11.71±0.27^Bab	10.65±0.19^Cb	9.59±0.31^Da
	CH3	15.12±1.13^Aa	12.16±0.33^Ba	10.54±0.27^Cb	8.60±0.45^Db
b^*值	CON	12.12±0.73^Aab	10.85±0.64^ABa	10.57±1.09^Ba	9.86±0.59^Ba
	CH1	9.85±0.25^Ac	9.73±0.39^Ab	9.63±0.37^Aab	6.96±0.37^Bc
	CH2	11.20±0.14^Ab	10.29±0.27^Bab	8.82±0.12^Cb	8.22±0.42^Db
	CH3	13.28±0.96^Aa	8.60±0.54^Bc	8.48±0.98^Bb	7.13±0.25^Cc

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表 3 不同Arg处理组对牦牛肉成熟过程中TPA的影响

Table 3. Effects of different arginine treatment groups on texture of yak meat during maturation

质构特性	组别	成熟时间（d）
质构特性	组别	1	3	5	7
硬度（g）	CON	1126.8±4.59^Cd	1207.5±16.68^Cc	1300.2±3.37^Bd	1469.6±57.98^Ab
	Arg1	1362.4±30.23^BCc	1338.2±139.58^Cbc	1553.2±8.96^Ac	1579±22.03^Ab
	Arg2	1715.7±21.51^Cb	1472.8±11.79^Db	1931.9±33.99^Ab	1871.4±8.87^Ba
	Arg3	2084.9±76.77^Aa	1940.7±20.28^Aa	2113.8±25.95^Aa	1952.8±112.68^Aa
弹性（mm）	CON	0.723±0.02^Aa	0.665±0.046^Aa	0.709±0.006^Aa	0.68±0.05^Aa
	Arg1	0.711±0.02^Aa	0.719±0.01^Aa	0.728±0.01^Aa	0.728±0.02^Aa
	Arg2	0.675±0.01^Aa	0.736±0.01^Aa	0.722±0.04^Aa	0.74±0.03^Aa
	Arg3	0.686±0.04^Aa	0.675±0.02^Aa	0.718±0.01^Aa	0.739±0.02^Aa
黏性（N.sec）	CON	0.629±0.002^Ab	0.632±0.029^Ab	0.663±0.053^Aa	0.655±0.097^Aa
	Arg1	0.679±0.03^Aab	0.66±0.01^Aab	0.694±0.03^Aa	0.728±0.02^Aa
	Arg2	0.678±0.02^Ab	0.697±0.01^Aab	0.691±0.05^Aa	0.695±0.05^Aa
	Arg3	0.733±0.01^Aa	0.734±0.05^Aa	0.705±0.08^Aa	0.718±0.02^Aa
胶着性（N）	CON	708.84±5.26^Ad	763.71±45.78^Ac	861.89±66.72^Ac	965.34±180.45^Ab
	Arg1	925.3±65.92^BCc	883.1±86.66^Cbc	1078.3±39.84^ABbc	1149.5±16.61^Aab
	Arg2	1149.5±18.92^BCb	1026.3±21.44^Cb	1334.4±68.38^Aab	1301.4±99.91^ABa
	Arg3	1527.8±66.98^Aa	1423.3±76.6^Aa	1491.3±184.33^Aa	1400±35.74^Aa
咀嚼性（mJ）	CON	512.39±10.15^Ac	509.18±65.75^Ac	611.03±41.75^Ac	661.27±170.77^Ab
	Arg1	658.8±63.42^BCbc	635.2±70.86^Cbc	785±19.83^ABbc	836.7±7.36^Aab
	Arg2	776.1±24.29^Ab	755.2±7.43^Ab	965±104.49^Aab	964.9±111.09^Aa
	Arg3	1050±108.75^Aa	961.4±79.85^Aa	1072.1±147.31^Aa	1034.3±1.52^Aa

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表 4 不同CH处理对牦牛肉成熟过程中TPA的影响

Table 4. Effects of different chitosan treatment groups on texture of yak meat during maturation

质构特性	组别	成熟时间（d）
质构特性	组别	1	3	5	7
硬度（g）	CON	1126.8±4.59^Cd	1207.5±16.68^Cd	1300.2±3.37^Bc	1469.6±57.98^Ac
	CH1	1492.6±20.44^Bc	1466.2±2.98^Bc	1774.2±58.94^Ab	1767.7±155.21^Ab
	CH2	1817.8±8.65^Bb	1568±39.41^Db	1734.1±27.79^Cb	2414.8±7.57^Aa
	CH3	2084.9±76.77^Aa	1940.7±20.28^Aa	2113.8±25.95^Aa	1952.8±112.68^Ab
弹性（mm）	CON	0.723±0.02^Aa	0.665±0.046^Aa	0.709±0.006^Ab	0.68±0.05^Aa
	CH1	0.696±0.01^Aa	0.742±0.02^Aa	0.711±0.017^Ab	0.722±0.03^Aa
	CH2	0.741±0.05^Aa	0.645±0.05^Aa	0.775±0.02^Aa	0.683±0.06^Aa
	CH3	0.686±0.04^Aa	0.675±0.02^Aa	0.718±0.01^Ab	0.739±0.02^Aa
黏性（N.sec）	CON	0.629±0.002^Ab	0.632±0.029^Ab	0.663±0.053^Aa	0.655±0.097^Aa
	CH1	0.65±0.05^Aab	0.675±0.02^Aa	0.692±0.044^Aa	0.593±0.02^Aa
	CH2	0.676±0.03^Aab	0.611±0.02^Bb	0.68±0.02^Aa	0.65±0.01^ABa
	CH3	0.733±0.01^Aa	0.734±0.05^Aa	0.705±0.08^Aa	0.718±0.02^Aa
胶着性（N）	CON	708.84±5.26^Ad	763.71±45.78^Ac	861.89±66.72^Ab	965.34±180.45^Ab
	CH1	971.2±89.4^Ac	989.5±26.87^Ab	1228.6±118.26^Aa	1050±124.84^Ab
	CH2	1228.8±50.39^Bb	957.1±6.37^Cb	1178.7±47.87^Bab	1570.8±26.96^Aa
	CH3	1527.8±66.98^Aa	1423.3±76.6^Aa	1491.3±184.33^Aa	1400±35.74^Aa
咀嚼性（mJ）	CON	512.39±10.15^Ab	509.18±65.75^Ac	611.03±41.75^Ab	661.27±170.77^Ab
	CH1	675.7±62.6^Ab	734.2±39.88^Ab	874±105.34^Aab	756.8±59.27^Ab
	CH2	909.1±28.45^Ba	617.5±39.76^Cab	913.7±55.4^Ba	1071.6±71.2^Aa
	CH3	1050±108.75^Aa	961.4±79.85^Aa	1072.1±147.31^Aa	1034.3±1.52^Aa

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表 5 不同复配处理对牦牛肉成熟过程中POV值的影响

Table 5. Effects of different compound treatments on peroxidation value of yak meat during maturation

样品组	成熟时间（d）
样品组	1	3	5	7
CON	0.942±0.130^Ab	0.363±0.019^Ca	0.622±0.016^Bb	1.115±0.001^Aa
Arg1	0.913±0.019^Ab	0.737±0.570^Aa	1.050±0.080^Aa	0.632±0.092^Ab
Arg2	1.312±0.139^Aa	0.408±0.163^Ca	0.802±0.059^Bab	0.340±0.007^Cc
Arg3	0.860±0.099^Ab	0.490±0.189^ABa	0.530±0.170^ABb	0.312±0.151^Bc
CON	0.942±0.130^Aa	0.363±0.019^Cb	0.622±0.016^Bb	1.115±0.001^Aa
CH1	0.812±0.125^Aa	0.787±0.179^Aa	0.552±0.016^Ab	0.485±0.130^Ab
CH2	0.878±0.016^BCa	0.705±0.111^Cab	1.032±0.068^Aa	1.028±0.000^Aa
CH3	0.860±0.099^Aa	0.490±0.189^ABab	0.530±0.170^ABb	0.312±0.151^Bb

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表 6 不同复配处理对牦牛肉成熟过程中TBARS值的影响

Table 6. Effect of different compound treatments on TBARS value of yak meat during maturation

样品组	成熟时间（d）
样品组	1	3	5	7
CON	2.87±0.03^Bc	3.13±0.26^Bc	3.42±0.64^Bc	4.56±0.33^Ac
Arg1	2.70±0.14^Cd	3.22±0.26^Bc	3.49±0.05^Bc	3.97±0.21^Ac
Arg2	6.12±0.10^Da	8.28±0.12^Ba	7.05±0.15^Ca	8.62±0.19^Aa
Arg3	3.39±0.05^Cb	3.94±0.12^Cb	4.66±0.36^Bb	7.14±0.47^Ab
CON	2.87±0.03^Bbc	3.13±0.26^Bb	3.42±0.64^Bb	4.56±0.33^Ab
CH1	3.13±0.26^Bab	2.88±0.05^Bb	2.87±0.47^Bb	4.04±0.50^Abc
CH2	2.77±0.05^Cc	3.24±0.07^Bb	3.55±0.18^Ab	3.35±0.09^ABc
CH3	3.39±0.05^Ca	3.94±0.12^Ca	4.66±0.36^Ba	7.14±0.47^Aa

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