琥珀酸钠和线粒体共同作用对牛肉高铁肌红蛋白含量的影响

高铁肌红蛋白(MetMb)的形成是造成肉色褐变的主要原因 MetMb的还原对于保持肉色鲜红非常重要.本文提取了牛心中的线粒体,研究了在高活性线粒体中,琥珀酸钠对MetMb相对百分含量的影响.结果表明:随着pH增加,MetMb相对百分含量显著下降.在不同线粒体浓度下,随着贮藏时间的延长,MetMb的含量先下降而后又上升.琥珀酸钠含量不变,线粒体浓度越高,MetMb含量越低,而线粒体浓度不变,琥珀酸钠浓度在16mmol/L和24mmol/L时,被还原的Metbh的百分比显著多于其他组

Effect of sodium succinate-mitochondria on the content of metmyoglobin in beef heart

The formation of metmyoglobin is the main cause of beef discoloration,and reduction of metmyoglobin to its ferrous form is important for maintaining fresh meat color. Metmyoglobin and different concentrations of succinate was incubated with mitochondria,and their effect on meat metmyoglobin reduction was investigated.The relative metmyoglobin percentage decreased with the increasing pH (pH 5.5 < 6.4 < 7.3). As display time progressed,the metmyoglobin reduction ability increased during the first 2h or so,and then decreased gradually when succinate and metmyoglobin were incubated with different concentration of mitochondria. The relative metmyoglobin percentage decreased as the mitochondria content increased with the same concentration of succinate,while with the same concentration of mitochondria, the succinate at concentration of 16,24mmol/L had the more significant effect on MetMb reduction.