Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 70117 10.21603/2074-9414-2023-3-2462 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Dry Aging on Beef Muscle Proteins Влияние сухого созревания на белки мышечной ткани говядины https://orcid.org/0000-0001-7869-4151 Гуринович Галина Васильевна Gurinovich Galina V. ggv55@yandex.ru https://orcid.org/0000-0001-6147-0899 Патракова Ирина Сергеевна Patrakova Irina S. https://orcid.org/0000-0003-1713-9407 Хренов Владислав Александрович Khrenov Vladislav A. https://orcid.org/0000-0002-2047-3644 Патшина Марина Викторовна Patshina Marina V. m.patshina@yandex.ru https://orcid.org/0000-0002-7753-1761 Шевченко Антонина Ивановна Shevchenko Antonina I. Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Горно-Алтайский государственный университет Горно-Алтайск Россия Gorno-Altaisk State University Gorno-Altaisk Russian Federation 29 09 2023 29 09 2023 53 3 621 629 26 04 2023 04 07 2023 https://fptt.ru/en/issues/22025/22020/

Качество мяса формируется на разных этапах производства, хранения и переработки. Среди них значение имеет созревание, технологии которого позволяют регулировать интенсивность биохимических процессов и связанных с ними свойств мяса. Один из трендов в развитии технологий созревания – это сухое созревание в течение длительного времени в условиях, ограничивающих рост микроорганизмов. Актуальность исследования определяет такой аспект формирования качества мяса сухого созревания, как изменение белковой составляющей. Исследовали образцы, выделенные из внутренней части костных спинно-поясничных отрубов полутуш говядины породы герефорд сибирской селекции после 21, 35 и 42 суток сухого созревания (температура 0–1 °С, относительная влажность воздуха 74–75 %, скорость движения воздуха 0,5 м/с). На сухое созревание отруба подавали после выдержки в течение 1 суток при 4 °С. Контролировали фракционный состав белков методом вертикального электрофореза с использованием камеры Mini-Protean Tetra System, аминокислотный состав – методом ВЭЖХ (хроматограф жидкостной Shimadzu LC-20 Prominence с диодно-матричным детектором Shimadzu SPD20MA, разделительная колонка Kromasil С-18), переваримость белков – последовательным воздействием системы протеиназ пепсин – трипсин в условиях, имитирующих желудочное пищеварение. Длительное сухое созревание сопровождается развитием протеолиза под действием эндогенных ферментов. Результаты анализа электрофореграмм позволяют говорить о том, что протеолитические изменения высокомолекулярных миофибриллярных белков высококачественной говядины становятся более выраженными с увеличением продолжительности сухой выдержки. Распределение фракций белков по стадиям сухого созревания свидетельствует о разной скорости деградации сократительных и регуляторных белков и белков цитоскелета. Это влияет на нарушение структурной целостности мышечных волокон, формирование нежности мяса и доступность белков пищеварительным ферментам. Результаты определения аминокислотного состава и переваримости белков in vitro позволяют говорить о повышении пищевой ценности говядины и доступности белков действию протеиназ к 42 суткам сухого созревания. Длительное сухое созревание способствует повышению усвояемости мышечных белков высококачественной говядины. Это обусловлено развитием протеолиза с накоплением низкомолекулярных фракций, выраженного к 42 суткам созревания, и умеренными окислительными изменениями белков.

Meat is an inherent part of human diet. Its quality develops at different stages of production, storage, and processing. In this respect, the stage of aging is especially important. This technology makes it possible to regulate biochemical processes in meat raw materials. Long-term dry aging is a promising method that presupposes conditions that limit the growth of microorganisms. The transformations in the protein component are an important but understudied aspect of meat quality formation during dry aging. The research featured Hereford beef carcasses of Siberian breeding. The samples were isolated from the inner part of bone spinal-lumbar cuts after 21, 35, and 42 days of dry aging under the following conditions: 0–1°C, 74–75% relative humidity, 0.5 m/s air velocity. The samples were subjected to dry aging after 24 h at 4°C. The fractional composition of proteins was controlled by vertical electrophoresis in a Mini-Protean Tetra System chamber. The amino acid composition was defined by high-performance liquid chromatography in a Shimadzu LC-20 Prominence liquid chromatograph with a Shimadzu SPD20MA diode-matrix detector and a Kromasil C-18 separation column. The protein digestibility was measured by sequential exposure to pepsin-trypsin proteinase system under simulated gastric digestion. Long-time dry aging triggered proteolysis under the action of endogenous enzymes. The electropherogram analysis showed that the proteolytic changes in high-molecular myofibrillar proteins of high-quality beef became more pronounced after a longer maturation period. The distribution of protein fractions by dry aging stages indicated a different rate of degradation of contractile, regulatory, and cytoskeletal proteins. As a result, the structural integrity of muscle fibers degraded, the meat grew tender, and the proteins became more available to digestive enzymes. The amino acid and protein digestibility analyses in vitro demonstrated an increase in the nutritional value of beef and the availability of proteins to the action of proteinases after 42 days of dry aging. Long-term dry aging of high-quality beef increased the digestibility of muscle proteins as a result of proteolysis that accompanied the accumulation of low-molecular fractions. According to the amino acid analysis, the optimal result was most pronounced on day 42 as proven by the moderate oxidative changes in proteins.

 Мясо говядина сухое созревание протеолиз фракции белков аминокислоты усвояемость белков Meat beef dry maturation proteolysis protein fractions amino acids protein digestibility Работа выполнена с использованием оборудования Центра коллективного пользования научным оборудованием Кемеровского государственного университета (КемГУ) в рамках соглашения № 075-15-2021-694 от 05.08.2021, заключенного между Министерством науки и высшего образования Российской Федерации (Минобрнауки России) и КемГУ (уникальный идентификатор контракта RF----2296.61321X0032). The research was conducted on the premises of the Research Equipment Sharing Center of Kemerovo State University (KemSU) , agreement No. 075-15-2021-694, Aug. 5, 2021, between the Ministry of Science and Higher Education of the Russian Federation (Minobrnauki) and KemSU (contract identifier RF----2296.61321X0032).

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