Changes Of Nutritional Quality And Myofibrillin Properties Of Camel Meat During Postmortem Aging

Camel meat is rich in nutritional value,with high protein and low fat,and is loved by the general public.This study analyzed the changes in the nutritional composition(moisture,protein,fat,ash,amino acids and fatty acids)and edible quality(shear,water loss,storage loss and drip loss)of Sonid bactrian camel meat during postmortem aging at4 ℃(0d,1d,3d,5d and 7d).Meanwhile,the basic properties of myofibrillar proteins(solubility,hydrophobicity,turbidity,emulsification,emulsion stability,foaming,foam stability,gel water retention and gel hardness)from camel meat during postmortem aging were investigated,and combined the myofibril fragmentation index,polyacrylamide gel electrophoresis,protein secondary structure and microstructure to demonstrate patterns of changes in the functional properties of myofibrillar protein.This study will provide data to elucidate the changes of protein functional properties and improve the quality of camel meat during postmortem aging of camel meat.The main research results are as follows:(1)There are differences in nutritional quality during postmortem aging of camel meat after slaughter.The protein,fat and ash content of camel meat decreased with the extension of aging;the moisture content showed a trend of decreased and then increasing.The total amino acid content gradually increased;the saturated fatty acid content increased,however,the polyunsaturated fatty acid content decreased.(2)There are differences in edible quality with the prolongation of aging time.The shear force,water loss rate,storage and drip loss of camel meat showed a trend of increasing and then decreasing with the extension of aging time,and all of them reached the maximum value on the thrid day,indicating that the quality of camel meat gradually became better from the thrid day.(3)During the postmortem aging of camel meat,there are certain changes in the myofibrillar protein.With the extension of aging time,the solubility,emulsifying activity index,emulsion stability,foaming capacity,and gel water-holding capacity of myofibrillar protein demonstrated a trend of decreasing and then increasing,reaching the minimum value on the first day.The surface hydrophobicity,turbidity,gel hardness,and foam stability displayed a trend of increasing and then decreasing,reaching the maximum value on the first day.The myofibrillar fragmentation index showed a significant upward trend(p<0.05),and a new band appeared in the SDS-PAGE on the third day,suggested that myofibrillar protein began to degrade from the third day.The secondary structure of myofibrillar protein also revealed a transition from a-helix to the random coil with the extension of postmortem aging.With the extension of postmortem aging,the intercellular space in the microstructure of camel meat became larger and manifested indicated that apoptosis in cells.In summary,the nutritional value and edible quality of camel meat were improved by the gradual degradation of myogenic fibrous protein with the extension of postmortem aging after slaughter.