Evaluation of the postmortem ageing process of beef M. semitendinosus based on ultrasound-assisted L -histidine treatment

文献类型： 外文期刊

第一作者： Zou, Ye

作者： Zou, Ye;Fang, Rui;Wang, Daoying;Xu, Weimin;Zou, Ye;Wang, Daoying;Xu, Weimin;Jiang, Di;Xu, Pingping;Huang, Yan

作者机构：

关键词： Postmortem ageing; Beef M. semitendinosus; Ultrasound; L-Histidine; Caspase-3 activity

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）

ISSN： 1350-4177

年卷期： 2020 年 69 卷

页码：

收录情况： SCI

摘要： This paper aimed to investigate the postmortem ageing process of beef M. semitendinosus (ST, just slaughtered muscles) using ultrasound-assisted L-histidine treatment. The treatments with different concentrations of L-histidine solutions (0.1%, 0.15%, and 0.2%, w/v) at 4 degrees C for 60 min were labeled "LH", "MH" and "HH", respectively. Furthermore, the corresponding treatments with the above L-histidine solutions for 55 min after ultrasound pretreatment for 5 min were labeled "ULH", "UMH" and "UHH", respectively. The results showed that the UMH group had the lowest Warner-Bratzler shear stress. The pH value of the HH and UHH groups was higher than that of the other groups (HH: 6.39 +/- 0.02, UHH: 6.52 +/- 0.03, P < 0.05). The MH and UMH groups showed large fiber spacing, cavities and fractures as well as obviously damaged myofibrils. In the UMH group, the soluble protein concentration (SPC) and caspase-3 activity were the highest, and the turbidity of actomyosin was the lowest. Surprisingly, the Ca2+-ATPase activity of actomyosin increased gradually with increasing concentrations of L-histidine solution. Therefore, the UMH treatment promoted the process of meat ageing, exhibiting the potential to be used by beef or other meat manufacturers to improve the production efficiency.

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