死后能量代谢和肉质的发展:基本途径,内源性调节因素和外源性管理策略的进展
Chao Ma1, Wangang Zhang1, Jian Zhang2
1State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
了解死后的能量代谢是高质量的肉类的关键. 本综述详细介绍了影响肉品质的代谢途径,内源因素和外源策略,重点关注线粒体.
科学领域:
- 生物化学 生物化学
- 肉类科学 肉科学
- 动物科学动物科学
背景情况:
- 肌肉转化为肉类涉及复杂的生化过程.
- 死后的能量代谢,特别是三酸腺再生,对于肉质量至关重要.
- 了解这些过程对于生产高质量的新鲜肉至关重要.
研究的目的:
- 审查死后能量代谢的基本路径及其对肉质的影响.
- 为了突出线粒体在有氧代谢中的作用,死后.
- 总结内源因素和外源策略来调节死后的能量代谢.
主要方法:
- 关于死后能量代谢途径的文献综述.
- 分析线粒体在死后肌肉中的作用.
- 通过能量代谢影响肉质量的内源和外源因素的总结.
主要成果:
- 死亡后的线粒体仍然活跃,消耗氧气并改变肌肉的pH值.
- 像腺单酸盐激活蛋白激酶和缺氧诱导因子-1α这样的能量控制中心激活糖解.
- 蛋白质修饰和外源技术 (电刺激,冷却,超声波) 调节能量代谢和肉质.
结论:
- 死亡后的能量代谢显著影响肉质的发展.
- 线粒体,调节蛋白和外部因素起着至关重要的作用.
- 对物种特异性新陈代谢和新兴技术的进一步研究是有必要的.
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