Effects of caspase activity of yak meat and internal environment changing during aging

被引：6

作者：

Yayuan, Yang ^{[1
]}

Ling, Han ^{[1
]}

Qunli, Yu ^{[1
]}

Yongfang, Gao ^{[1
]}

Hongmei, Shi ^{[2
]}

机构：

[1] Gansu Agr Univ, Coll Food Sci & Engn, 1 Yingmen Village, Lanzhou 730070, Gansu, Peoples R China

[2] Gannan Tibetan Autonomous Prefecture Inst Anim Sc, 43 People East St, Hezuo 747000, Gannan Tibetan, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2022年 / 59卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Yak; Caspase; AC-DEVD-CHO; Tenderness; POSTMORTEM; CHICKEN; MUSCLE; TENDERNESS; ACTIVATION; INHIBITOR; APOPTOSIS; QUALITY; GENES; CELLS;

D O I：

10.1007/s13197-021-05145-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to investigate the protease family caspases in skeletal muscle and their potential contribution to postmortem proteolysis and meat tenderization. Nine yaks were slaughtered, and samples of Longissimus dorsal were injected with AC-DEVD-CHO at a ratio of 1:1 (w/v) and then stored at 4 degrees C for 2, 6, 12, 24, 72, and 120 h. Results indicate that the morphological changes of the muscle fibers are significantly obstructed, which is not conducive to the subsequent degradation of proteins. After inhibiting the activity of Caspase- 3, the activity of Caspase-8 and 9 and the energy metabolism was affected. In the case of without inhibition of caspase, the pH value decreased and then increased. The meat color and the water retention are better, the muscle fiber skeleton protein degradation is remarkable, the tenderness is improved. Furthermore, yak meat tenderness was improved by apoptotic pathway during aging.

引用

页码：1362 / 1371

页数：10