Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

被引：62

作者：

Kim, Y. H. ^{[1
]}

Keeton, J. T. ^{[2
]}

Smith, S. B. ^{[1
]}

Berghman, L. R. ^{[3
]}

Savell, J. W. ^{[1
]}

机构：

[1] Texas A&M Univ, Dept Anim Sci, Meat Sci Sect, Texas AgriLife Res, College Stn, TX 77843 USA

[2] Texas A&M Univ, Dept Nutr & Food Sci, Texas AgriLife Res, College Stn, TX 77843 USA

[3] Texas A&M Univ, Dept Populat Sci, Texas AgriLife Res, College Stn, TX 77843 USA

来源：

MEAT SCIENCE | 2009年 / 83卷 / 03期

关键词：

Beef; Color; LDH activity; Metmyoglobin reducing activity; NADH; Water-holding capacity; Oxamate; BEEF MUSCLES; REDUCING ACTIVITY; OXYGEN; MEAT; SEMIMEMBRANOSUS; DISCOLORATION; CONSUMPTION; EXPRESSION; INDUCTION; CAPACITY;

D O I：

10.1016/j.meatsci.2009.06.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The role of lactate dehydrogenase (LDH) in metmyoglobin reducing activity (MRA) and color stability of different bovine muscles was studied in two consecutive experiments. In experiment 1, three different bovine muscles - M. longissimus lumborum (LL), M. semimembranosus (SM), and M. psoas major (PM) were obtained (n = 7, respectively), cut into steaks, PVC packaged, and then displayed for 7 days at 1 degrees C. The LL was the most red over display time and had more (P < 0.05) LDH-B activity (catalyzing toward NADH generation), LDH1 isoform expression, NADH, and higher (P < 0.05) MRA than the other two muscles studied. The PM had the least color stability and lowest MRA. In experiment 2, LL steaks (n = 8) were cut in half, one side syringe-injected with oxamate, and the other injected with distilled water. Inclusion of oxamate decreased (P < 0.05) LDH-B activity, NADH, and a* values after 10 days display at 1 degrees C. These results suggest that variation in color stability of physiologically different muscles is regulated by different replenishment rates of NADH via different LDH isozymes. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：376 / 382

页数：7

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