Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing.
作者： Lin Chen , Xian-Chao Feng , Ying-yang Zhang , Xue-bo Liu , Wan-gang Zhang
DOI: 10.1016/J.FOODCHEM.2014.11.064
关键词:
摘要: In this investigation, ultrasonic treatments at a frequency of 40 kHz and power 1,500 W made caspase-3 calpain activities significantly higher in chicken muscle after slaughter during 5d storage (p<0.01). Additionally Western blotting analysis α-spectrin showed that caused the production degradation products 120 150 kDa more dense than control Degradation calpastatin meat ageing was induced by ultrasound (p<0.01), which suggested ability to cleave calpastatin. SDS-PAGE all enhanced accumulation 30 troponin-T product transmission electron microscopy images myofibrils displayed damage treatment for 60 min extensive min. The findings proved low-frequency high improved disruption myofibrillar structures increased proteolysis faster triggering an apoptosis cascade.
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