线粒体对肉色及其稳定性影响的研究进展

肉色是评价肉品品质最直观的指标，能够直接影响消费者的购买意愿。近40 年有较多学者对影响肉色及 其稳定性的因素进行了概述，但较少涉及线粒体对肉色及肉色稳定性的影响。线粒体与肌红蛋白的氧化还原状态密 切相关，它主要通过影响氧气消耗和高铁肌红蛋白还原来改变肉色及其稳定性，因此影响线粒体结构和功能的因素 也会影响肉色。本文对目前关于线粒体与肉色及其稳定性关系的研究进行综述，概括线粒体对肉色及其稳定性的直 接影响和基于线粒体影响肉色及其稳定性的因素，并阐述其影响机理。

A Review of the Effect of Mitochondria on Meat Color and Color Stability

Color is the most important factor influencing consumers’ willingness to buy fresh meat. In the past forty years, while many researchers have reviewed the factors influencing meat color and its stability, the effects of mitochondria on meat color and its stability have been rarely mentioned in the literature. Mitochondria are very important for myoglobin redox state, and alter meat color and its stability mainly by affecting oxygen consumption and myoglobin reduction. Therefore, the factors influencing mitochondrial structure and function can also affect meat color. This paper reviews the previous research on the association of mitochondria with meat color and its stability. Especially, we summarize the direct mitochondrial effects on meat color and color stability, as well as the factors influencing meat color via mitochondria. Finally, the underlying mechanisms are elucidated.