影响牛肉肉色稳定性的主要生化因子

doi:10.3864/j.issn.0578-1752.2012.16.016

摘要/Abstract

摘要： 【目的】探讨影响不同部位的牛肉肉色稳定性差异的主要生化因素。【方法】从8头牛胴体上分别取背最长肌、半膜肌和腰大肌，在0—4℃冷藏7 d，每隔1 d分别测定肉色、色素含量、pH、MDA含量、NADH浓度、乳酸脱氢酶和高铁肌红蛋白还原酶活性等指标。【结果】背最长肌在整个冷藏期间的a*值最高且变化最小，MDA含量最少，NADH浓度、乳酸脱氢酶和高铁肌红蛋白还原酶活性最高，肉色最稳定；半膜肌居中，而腰大肌的a*值最小，变化最显著，MDA含量最高，NADH浓度、乳酸脱氢酶和高铁肌红蛋白还原酶活性最低，肉色最不稳定。【结论】牛肉肉色稳定性与其NADH浓度、乳酸脱氢酶和高铁肌红蛋白还原酶活性显著相关（P＜0.05）。

关键词: 牛肉, 肉色稳定性, 乳酸脱氢酶活性, 高铁肌红蛋白还原酶活性

Abstract: 【Objective】 The experiment was designed to investigate the major bio-factors affecting color stability from different bovine muscles.【Method】 Three representative bovine muscles– M. longissimus lumborum (LL), M. semimembranosus (SM), and M. psoas major (PM) were obtained from 8 beef carcasses. Instrumental color, pigment content, pH value, MDA content, NADH concentration, LDH and metmyoglobin reductase activity were measured every two days over a period of 7d retail display at 0-4℃.【Result】The order of color stability of the three muscles was: LL＞SM＞PM. The a* value, NADH concentration, LDH and metmyoglobin reductase activity was the highest in LL and the MDA content was the least. While the a* value, NADH concentration, LDH and metmyoglobin reductase activity of PM was the lowest and MDA content was the highest. 【Conclusion】NADH concentration, LDH and metmyoglobin reductase activity in beef muscle have a significant correlation with color stability（P＜0.05）.

Key words: beef, color stability, LDH activity, metmyoglobin reductase activity

陈景宜, 牛力, 黄明, 周光宏. 影响牛肉肉色稳定性的主要生化因子[J]. 中国农业科学, 2012, 45(16): 3363-3372.

CHEN Jing-Yi, NIU Li, HUANG Ming, ZHOU Guang-Hong. Major Bio-Factors Affecting Beef Color Stability[J]. Scientia Agricultura Sinica, 2012, 45(16): 3363-3372.

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