The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage

doi:10.1016/S2095-3119(16)61622-2

Journal of Integrative Agriculture ›› 2017, Vol. 16 ›› Issue (11): 2646-2654.DOI: 10.1016/S2095-3119(16)61622-2

• 论文 • 上一篇

收稿日期:2016-12-27 出版日期:2017-11-20 发布日期:2017-11-03

The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage

XIN Jian-zeng^{1, 2}, LI Zheng², LI Xin², LI Meng², WANG Ying², YANG Fu-min¹, ZHANG De-quan²

¹ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R.China
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China

Received:2016-12-27 Online:2017-11-20 Published:2017-11-03
Contact: Correspondence YANG Fu-min, E-mail: yfumin@163.com; ZHANG De-quan, E-mail: dequan_zhang0118@126.com
About author:XIN Jian-zeng, E-mail: jianzeng77@sina.com
Supported by:
We gratefully acknowledge financial support from the National Agricultural Science and Technology Innovation Program, China, the Special Fund for Agro-scientific Research in the Public Interest in China (201303083) and the earmarked fund for China Agriculture Research System (CARS-39).

摘要/Abstract

Abstract: This study investigated the influence of activities of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) and lactate dehydrogenase-B (LDH-B) on the colour stability of mutton. From 60 sheep (Bayannur mutton sheep), 15 longissimus dorsi (LD) muscles were selected on the basis of colour stability (R630/580 and a* value) during the storage and classified into three groups (5 for each group) as high colour stability (HCS), intermediate colour stability (ICS) and low colour stability (LCS). The activities of GAPDH and LDH-B, muscle colour attributes, nicotinamide adenine dinucleuotide (NADH) concentration and lactate concentration were measured. The samples in HCS had higher activities of GAPDH and LDH-B than the samples in the LCS, and the samples in the HCS group also possessed higher NADH and lower lactate concentration. The higher activity of dehydrogenase enzyme may result in higher NADH concentrations and colour stability in muscle tissue. The results suggest that the activity of GAPDH and LDH-B may also play a role in maintaining colour stability.

Key words: mutton , meat colour , GAPDH , , LDH-B , NADH

. [J]. Journal of Integrative Agriculture, 2017, 16(11): 2646-2654.

XIN Jian-zeng, LI Zheng, LI Xin, LI Meng, WANG Ying, YANG Fu-min, ZHANG De-quan. The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage[J]. Journal of Integrative Agriculture, 2017, 16(11): 2646-2654.

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The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage

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