冷鲜牛肉贮藏过程中线粒体变化与肌红蛋白氧化状态的相关性

为探索冷鲜牛肉贮藏过程中线粒体功能结构的变化，采用透射电子显微镜与原子力显微镜对线粒体内、外部超微结构的检测来确定贮藏时间对肌细胞线粒体变化的影响。结果发现：在4 ℃贮藏过程中（0～21 d），Flameng线粒体评分从0.986 8升高到2.533 8，表明线粒体结构完整性逐渐降低；线粒体膜电位与线粒体呼吸控制率、ATP含量均呈极显著正相关，相关系数分别达到0.936、0.926（P＜0.01），说明线粒体结构与功能之间关系密切；线粒体呼吸控制率与氧合肌红蛋白相对含量呈极显著正相关（r＝0.885）（P＜0.01），线粒体膜电位与高铁肌红蛋白相对含量呈极显著负相关（r＝－0.902）（P＜0.01），表明线粒体结构、功能变化与肉色稳定性有密切的关系。

Correlation between Mitochondrial Change and Myoglobin Oxidation in Beef during Chilled Storage of Beef

In order to explore changes in mitochondrial function and structure during the chilled storage of beef, the mitochondrial damage was evaluated by observation of the internal and external ultrastructure of mitochondria using transmission electron microscopy and atomic force microscopy. With the increase of storage time up to 21 d, Flameng score was increased from 0.986 8 to 2.533 8, indicating that the mitochondrial structural integrity gradually decreased; there were significant positive correlations between mitochondrial membrane potential and mitochondrial respiratory control ratio and ATP content with correlation coefficients of up to 0.936 and 0.926 (P < 0.01), reflecting the close relationship between mitochondrial structure and function. Moreover, mitochondrial respiratory control ratio was significantly positively correlated with the relative content oxymyoglobin (r = 0.885, P < 0.01), while mitochondrial membrane potential was significantly negatively correlated with the relative content of metmyoglobin (r = 0.902, P < 0.01), indicating that changes in mitochondrial structure and function are closely related to meat color stability.