宰后不同温度处理对牛背最长肌AMPK活性、糖酵解及肉品质的影响

摘要

为研究宰后早期不同温度处理对牛肉中一磷酸腺苷活化蛋白激酶(AMPK)活性、糖酵解进程及肉品质的影响,探讨了AMPK是否参与糖酵解及牛肉品质的调控.选取牛背最长肌在宰后早期进行不同温度(0、14℃)处理,分别测定pH值、AMPK活性、糖酵解指标和肉品质指标.结果表明,宰后早期14 ℃处理牛背最长肌的pH值下降速率、糖原分解速率、乳酸积累速率及肉的保水性和嫩度显著高于0℃处理组(P＜0.05);在宰后2、4h时2个处理组AMPK活性差异极显著(p＜0.01);14℃处理组比0℃处理组的AMPK较早地达到最大活性,其丙酮酸激酶也较早地达到最大活性.结果说明,在宰后牛肉中AMPK可能通过介导丙酮酸激酶的活性而调节糖酵解速率进而影响肉品质.%The objective of this study was to evaluate the effect of early treatment temperature on AMPK activity,glycolysis and meat quality of the cattle M.Longissimus lumborum (LL).Hot boned LL muscle was held at 0℃ and 14℃ during early post-mortem time.The pH value,AMPK activity,glycolysis characters and meat quality were tested.Results showed that pH declination rate,glycogen breakdown,lactic acid accumulation,and the tenderness and water holding capacity of the sample were significantly higher in 14 ℃ group than that of in 0 ℃ group (p ＜ 0.05).The AMPK activities were significant difference between these two groups at 2 h and 4 h post-mortem (p ＜ 0.05).The AMPK activity reached the highest activity value earlier in 14 ℃ group than that of in 0 ℃ group,the same trend was shown in pyruvate kinase activity.Those results indicated that the AMPK has a potential effect on beef quality through regulating the pyruvate kinase activity and glycolysis pathway.