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ID:34113008
大小:4.64 MB
页数:50页
时间:2019-03-03
《肌肉胶原蛋白特性及其对肉食用品质的影响研究》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、内蒙古农业大学硕士学位论文肌肉胶原蛋白特性及其对肉食用品质的影响研究姓名:李晓波申请学位级别:硕士专业:农产品加工及贮藏工程指导教师:莎丽娜20080501摘要本试验以不同月龄苏尼特羊(1、2、3、4、5、6、12、18、24月龄)为研究对象,并对其不同部位(斜方肌、背最长肌、股二头肌、半腱肌)肌肉中总胶原蛋白、可溶性胶原蛋白、不溶性胶原蛋白、I型胶原蛋白、III型胶原蛋白、吡啶诺林的含量及其屠宰性能(水分、失水率、剪切值)、组织学特性(肌纤维直径和肌纤维密度)的变化规律进行了研究。结果表明:随着月龄的增加,总胶原蛋白、可溶性胶原蛋白、不溶性胶原蛋白的含量呈增加的趋势,而
2、胶原蛋白的溶解度却在随月龄的增加呈下降的趋势,肌肉的剪切值与总胶原蛋白、可溶性胶原蛋白的含量为极显著正相关(P<0.01),胶原蛋白溶解度与剪切值为极显著(P3、白逐渐转变为I型胶原蛋白,并且随着吡啶诺林含量的增加,胶原分子间的交联增强,从而使肉嫩度下降,即胶原蛋白的含量与肌肉嫩度呈显著负相关(P<0.01)。关键词:胶原蛋白;剪切值;吡啶诺林EffectsoftheCharacteristicsofCollageninMuscleonMeatQualityAbstractThechangingtendencyofthecontentoftotalcollagen,solublecollagen,insolublecollagen,TypeIcollagen,TypeIIIcollagen,pyridinoline,slaught4、erquality(water,waterlostrate,shearforcevalue)andmusclehistologicalcharacteristics(diameteranddensityofmusclefibeOinSunitmuttonwasstudied.Theresultsshowedthatwiththegrowthoftheage,thecontentoftotalcollagen,solublecollagen,insolublecollageninthemuscleallincreased,butthesolubilityofcollagen5、decreased.Thecontentoftotalcollagen,solublecollageninthemusclewerepositivelyrelatedtoshearforcevalue(P<0.01).Thesolubilityofcollagenwerenegativelyrelatedtoshearforcevalue(P<0.01).TypeIcollagenis60.80%oftotalcollagen.Withthegrowthofthemonth,thecontentoftypeIcollagenincreased.TypeIIIcollage6、nis10·20%oftotalcollagen.TypeIIIcoUageninlto6-month—oldagegraduallyincreasedinthegrowthand12,18,24-month-oldalsoincreasedwiththeage,ThecontentofPYndinolineincreasedwithageandincreasedfasterinfirstmonthscomparedtotheothermonths.Thedifferenceofcontentofpyridinolinefromdifferentpositionsanda7、geWassignificant(P<0.01).Withthegrowthofage,typeIIIcollagengraduallychangedtotypelCollagen.Cross—linkedofcollagenmoleculesenhancedwiththeincreasingcontentofpyridinoline,resultingindeclinedtenderness.Keywords:Collage;Shearforcevalue;PyridinolineDireetedby:AssociatePr
3、白逐渐转变为I型胶原蛋白,并且随着吡啶诺林含量的增加,胶原分子间的交联增强,从而使肉嫩度下降,即胶原蛋白的含量与肌肉嫩度呈显著负相关(P<0.01)。关键词:胶原蛋白;剪切值;吡啶诺林EffectsoftheCharacteristicsofCollageninMuscleonMeatQualityAbstractThechangingtendencyofthecontentoftotalcollagen,solublecollagen,insolublecollagen,TypeIcollagen,TypeIIIcollagen,pyridinoline,slaught
4、erquality(water,waterlostrate,shearforcevalue)andmusclehistologicalcharacteristics(diameteranddensityofmusclefibeOinSunitmuttonwasstudied.Theresultsshowedthatwiththegrowthoftheage,thecontentoftotalcollagen,solublecollagen,insolublecollageninthemuscleallincreased,butthesolubilityofcollagen
5、decreased.Thecontentoftotalcollagen,solublecollageninthemusclewerepositivelyrelatedtoshearforcevalue(P<0.01).Thesolubilityofcollagenwerenegativelyrelatedtoshearforcevalue(P<0.01).TypeIcollagenis60.80%oftotalcollagen.Withthegrowthofthemonth,thecontentoftypeIcollagenincreased.TypeIIIcollage
6、nis10·20%oftotalcollagen.TypeIIIcoUageninlto6-month—oldagegraduallyincreasedinthegrowthand12,18,24-month-oldalsoincreasedwiththeage,ThecontentofPYndinolineincreasedwithageandincreasedfasterinfirstmonthscomparedtotheothermonths.Thedifferenceofcontentofpyridinolinefromdifferentpositionsanda
7、geWassignificant(P<0.01).Withthegrowthofage,typeIIIcollagengraduallychangedtotypelCollagen.Cross—linkedofcollagenmoleculesenhancedwiththeincreasingcontentofpyridinoline,resultingindeclinedtenderness.Keywords:Collage;Shearforcevalue;PyridinolineDireetedby:AssociatePr
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