This study investigated the effect of irradiation (0, 3, 5 or 7 kGy) on the tenderness changes of pork during storage at 4 °C for two weeks by determining the total carbonyl, sulfhydryl groups, peptidomic profiles, Warner-Bratzler (WB) shear force value and by gel electrophoresis (SDS-PAGE) experiment. The results showed that, irradiation significantly increased total carbonyl content of pork but had no significant effect on sulfhydryl groups. Protein thiol loss induced by irradiation was greatly promoted after storage for 3 days. Increasing irradiation dose level could significantly decrease the WB shear force value of samples (P < .05) by provoking degradation of myofibrillar protein and collagen fragments. During refrigerated conditioning, however, the WB shear force values increased significantly despite irradiation (P < .05). This was attributed to increasing amount of collagen solubilized from muscle, protein aggregation induced by carbonylation of troponin T (at 7 days of storage) and further cross-linking of myosin heavy chain (MHC) (at 14 days of storage).

这项研究通过确定总羰基，巯基，肽组特征，Warner-Bratzler（WB）来研究辐照（0、3、5或7 kGy）在4°C下储存两周期间猪肉的嫩度变化的影响。剪切力值并通过凝胶电泳（SDS-PAGE）实验。结果表明，辐照显着提高了猪肉的总羰基含量，但对巯基没有明显影响。储存3天后，大大促进了辐照引起的蛋白质硫醇损失。增加辐照剂量水平会大大降低样品的WB剪切力值（P <.05）引起肌原纤维蛋白和胶原蛋白片段的降解。然而，在冷藏条件下，尽管受到辐照，WB剪切力值仍显着增加（P  <.05）。这归因于从肌肉中溶解的胶原蛋白的增加，肌钙蛋白T的羰基化（在储存7天时）和肌球蛋白重链（MHC）进一步交联（在储存14天时）后引起的蛋白质聚集。