酸盐对牛肉中颜色稳定性和肌球蛋白对氧的亲和力产生影响
Masahiro Waga1, Shinsuke Watanabe1, Koji Nakade1
1Central Research Institute, Itoham Yonekyu Holdings, Inc, Moriya, Japan.
Meat science
|March 14, 2025
概括
添加酸盐会影响牛肉脱氧率和肌球蛋白.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 肉类科学 肉科学
背景情况:
- 肉的变色是影响消费者接受的一个重要问题.
- 肌球蛋白对氧的亲和力在肉的颜色稳定性中起着至关重要的作用.
- 了解影响肌球蛋白氧 afinity 的因素是防止变色的关键.
研究的目的:
- 为了研究肌球蛋白的氧化亲和力对肉类变色的影响.
- 为了评估酸盐和线粒体对肌球蛋白脱氧和氧化速率的影响.
- 为了确定肌球蛋白亲和度和导致牛肉变色的氧气度之间的关系.
主要方法:
- 测量真空包装牛肉中的脱氧率,有或没有酸盐.
- 在50%的脱氧比率下使用氧气度评估髓球蛋白的氧化亲和力.
- 在使用酸盐的不同氧度下,对牛肉中的肌球蛋白氧化率的评估.
主要成果:
- 酸盐显著降低了真空包装牛肉的脱氧率,而不会影响线粒体的氧气消耗.
- 在线粒体存在时,与单独使用线粒体,与酸盐一起使用线粒体,或与两者一起使用线粒体相比,肌球蛋白的亲和力明显较低.
- 酸盐在低氧度 (<1%) 中抑制了髓质球蛋白的氧化,但在更高度 (> 1%) 中促进了氧化.
结论:
- 肌球蛋白对氧的亲和力是牛肉变色的关键决定因素.
- 酸盐以度依赖的方式影响肌球蛋白氧化速率.
- 这些发现提供了通过调节肌球蛋白氧亲和力来控制肉类颜色稳定性的见解.
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