Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing

被引：51
作者：
Bhat, Z. F. [1 ]
Morton, James D. [1 ]
Mason, Susan L. [1 ]
Bekhit, Alaa El-Din A. [2 ]
机构：
[1] Lincoln Univ, Fac Agr & Life Sci, Dept Wine Food & Mol Biosci, Christchurch 7647, New Zealand
[2] Univ Otago, Dept Food Sci, POB 56, Dunedin 9054, New Zealand
来源：
MEAT SCIENCE | 2019年 / 153卷
关键词：
Beef; Shear force; Casein zymography; Western blotting; Physicochemical properties; POSTMORTEM PROTEOLYSIS; QUALITY ATTRIBUTES; MU-CALPAIN; INNOVATIVE TECHNOLOGIES; MYOFIBRILLAR PROTEINS; LONGISSIMUS-LUMBORUM; MEAT TENDERIZATION; BONED MUSCLES; DEGRADATION; TENDERNESS;
D O I：
10.1016/j.meatsci.2019.03.018
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A study was conducted to elucidate the impact of pulsed electric field (PEF) on the activity of calpains, proteolytic activity of desmin and troponin-T and physicochemical properties of beef Biceps lemons during ageing. The meat samples (meat blocks) were subjected to two PEF treatments; T-1 (5 kV, 90 Hz, 0.38 kV/cm) and T-2 (10 kV, 20 Hz, 0.61 kV/cm) and a non-treated control was run in parallel. The samples were vacuum packaged and aged for 1, 7 and 14 days at 4 +/- 1 degrees C. This study reports for the first time the impact of PEF-processing on the calpain activity in beef. Early post-mortem activation of calpain 2 was observed in PEF-treated samples. An increase in the calpain activity and proteolysis of desmin and troponin-T was observed. No significant effect of PEF was observed on the shear force of tough muscles from culled dairy animals during the entire ageing period.
引用
收藏
页码：144 / 151
页数：8
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