Relationship Among Changes of μ-calpain, pH and Skeleton Protein and Water Holding Capacity of Post-mortem Pork

Boruo YANG; Huajian LI; Yaning SU; Xia LI; Jing QU; Tao CHEN

doi:10.13386/j.issn1002-0306.2020070347

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 70-77. > DOI: 10.13386/j.issn1002-0306.2020070347

YANG Boruo, LI Huajian, SU Yaning, et al. Relationship Among Changes of μ-calpain, pH and Skeleton Protein and Water Holding Capacity of Post-mortem Pork [J]. Science and Technology of Food Industry, 2021, 42(9): 70−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070347.

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Relationship Among Changes of μ-calpain, pH and Skeleton Protein and Water Holding Capacity of Post-mortem Pork

College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China

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Received Date: May 31, 2020
Available Online: March 03, 2021

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Abstract

To investigate the relationship between pH, μ-calpain, desmin and integrin changes and water holding capacity in postmortem pork, 20 samples of longissimus dorsi with different drip loss were divided into High drip loss group(H-group drip loss≥5.01%, n = 10) and Low drip loss group (L-group drip loss≤4.00%, n = 10). pH, μ-calpain activity and expression levels of desmin and integrin were determined in 45 min, 3, 9, 12 and 24 h after slaughter. The results showed that the drip loss of H-group was significantly higher than L-group (P<0.01), desmin expression level (3～24 h) was higher than that of L group (P<0.05), the activity of μ-calpain (12 h and 24 h) was lower than that of L group (P<0.05), integrin expression level (45 min, 3 h and 12 h) and pH (45 min～12 h) was lower than that of L group. The expression of desmin was positively correlated with the drip loss, while the expression of integrin, the activity of μ-calpain and pH were negatively correlated with the driploss.pH, the express level of μ-calpain autolysis, desmin and integrin explained 78.1%, 42.4%, 70.3% and 71.7% of the variation in drip loss, respectively .The results showed that pH, μ-calpain, desmin and integrin all had an effect on drip loss, pH is the single variable that has the greatest influence on drip loss.
- pork,
- drip loss,
- desmin,
- pH,
- integrin,
- μ-calpain

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References (29)

References

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