@article{WANG2024, 
author = {Jinxia WANG and Jijuan LIU and Ruiming LUO and Rong LI and Xueyan CHEN and Qian ZHANG and Lijun HU},
title = {Relationship between Glycolysis and Water-Holding Capacity of Tan Sheep Meat during Maturation},
year = {2024},
journal = {Food Science},
volume = {45},
number = {6},
pages = {1-7},
keywords = {Tan sheep, postmortem aging, glycolysis, water-holding capacity},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230208-071},
doi = {10.7506/spkx1002-6630-20230208-071},
abstract = {In order to clarify the relationship between the degree of glycolysis and water-holding capacity during the maturation of Tan sheep meat, the M. longissimus dorsi of six-month-old Tan sheep was aged at 4 ℃ postmortem and evaluated for drip loss, purge loss, calpain-1 activity, myofibril fragmentation index (MFI), ATP content, glucose content, glycogen content, lactic acid content, lactate dehydrogenase (LDH) activity, pyruvate kinase (PK) activity and pH after 0, 1, 2, 3, 4 and 8 days. The results showed that as maturation time increased, drip loss, purge loss and centrifugal loss increased first and then decreased (P < 0.05), reaching their maximum values on day 4. ATP and glycogen contents continued to decrease (P < 0.05). The contents of glucose and lactic acid increased first and then decreased (P < 0.05), and so did LDH activity (P < 0.05), reaching its maximum level on day 4. PK activity showed a constant decreasing trend (P < 0.05). The correlation analysis showed that glycogen content was negatively correlated with drip loss (P < 0.05) as well as purge loss and centrifugal loss (P < 0.01), and positively correlated with nuclear magnetic resonance (NMR) transverse relaxation times (T21, T22 and T23) (P < 0.05 or P < 0.01). LA content was significantly positively correlated with drip loss (P < 0.001) as well as purge loss and centrifugal loss (P < 0.01), but had no correlation with T21, T22 or T23. Therefore, the glycolysis process of Tan sheep meat was activated rapidly after slaughter, which caused change in the activity of glycolysis-related enzymes and the contents of metabolites, thereby resulting in changes in the water adsorption capacity of muscle proteins, and ultimately affecting the water-holding capacity of Tan sheep meat after slaughter.}
}