高铁肌红蛋白还原酶活力与肉色稳定性关系的研究

本文通过对冷却肉采用CO气调包装和真空包装在4±1℃贮藏,研究了高铁肌红蛋白还原酶活性变化规律及与肉色稳定性之间的关系,并研究了不同实验条件下高铁肌红蛋白还原酶的特性。结果表明:高铁肌红蛋白还原酶在宰后2周内仍然存在较高活性,其活性作用可使肉中的高铁肌红蛋白含量持续下降,对肉的色泽稳定起着重要的作用;在pH6.5,酶的活性最大,温度10℃时,该酶活性依然很好,可通过创造无氧、pH6.5左右的环境,使该酶发挥活性来调节肉的颜色。

Correlation Activity of Metmyoglobin Reductase with Meat Color Stability

This paper study the relationship between the activity of Metmyoglobin reductase and color stability based on chilled meat packaged in CO packaging and vacuum packaging stored in 1±1 ℃, and discussed the characteristic of metmyoglobin reductase in different experiment condition. The results showed that Metmyoglobin reductase could maintain a high activity for two weeks after slaughtering, Metmyoglobin reductase can reduce the content of Metmyoglobin continuously and had a major effect on stabling meat colour. Metmyoglobin reductase had the highest activity at pH 6.5, its activity still good at 10℃, could regulate the activity of the enzyme to get the better meat color by creating non-O2 and pH6.5 packageing tenvironment.