中国农业科学2012，Vol.45Issue(16)：3363-3372,10.DOI:10.3864/j.issn.0578-1752.2012.16.016
影响牛肉肉色稳定性的主要生化因子
Major Bio-Factors Affecting Beef Color Stability
摘要
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. I Conclusion] NADH concentration, LDH and metmyoglobin reductase activity in beef muscle have a significant correlation with color stability (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Key words
beef/ color stability/ LDH activity/ metmyoglobin reductase activity引用本文复制引用
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):3363-3372,10.基金项目
国家自然科学基金项目(31171706 （）
30972133)、公益性行业科研专项(200903012)、苏北科研专项(201060090) （200903012）
