Abstract：
:In this study, the activity, expression and localization of nitric oxide synthase (NOS) was investigated in beef semimembranosus muscle (SM) during postmortem aging. Five beef SM muscles were vacuum-packaged and aged for 1, 3, 7 and 14 d at 4 °C. Results showed that SM muscle retained NOS activity during the 14 d storage period. Compared to 1 d of storage, NOS activity and neuronal NOS (nNOS) content decreased significantly at 3 and 7 d (P < 0.05). Calpain played a major role in degrading nNOS during beef postmortem aging. In addition, immunofluorescence studies suggested that nNOS in beef SM muscle was mainly distributed in the sarcolemma. The S-nitrosothiol (SNO) content in SM muscle increased significantly at 1, 3 and 7 d post-slaughter. This manuscript is the first study to demonstrate the activity and expression of NOS in beef during postmortem aging.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hou Q,Liu R,Zhang W,Zhou Gdoi
10.1016/j.foodchem.2019.02.128subject
Has Abstractpub_date
2019-08-01 00:00:00pages
187-192eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30494-7journal_volume
288pub_type
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