高铁肌红蛋白含量和高铁肌红蛋白还原酶活性与冷鲜肉肉色稳定性关系的研究  

Study on Correlation of Metmyoglobin Content and Metmyoglobin Reductase Activity with Color Stability of Chilled Pork

作　　者：王玮[1] 汤祥明[1] 金邦荃[1] 

机构地区：[1]南京师范大学食品科学与营养系,江苏南京210097

出　　处：《食品科学》2008年第7期94-97,共4页Food Science

基　　金：国家863科技攻关项目(2002AA242031-5);江苏省六大人才高峰项目(06-G-028)

摘　　要：以皖白Ⅲ背最长肌和腰大肌为研究对象,研究了冷藏1～9d肉样肉色稳定性与高铁肌红蛋白含量和其还原酶活性的关系。结果表明,腰大肌亮度(L*值,p<0.01)极显著低于背最长肌,而红度(a*值,p<0.05)显著高于背最长肌;a*值随储藏期延长呈下降趋势,L*值和b*值呈整体上升趋势;三者表明储存期越长,肉色将越暗。a*值与高铁肌红蛋白含量呈弱负相关性;而与还原酶活性呈中等程度正相关,其中3、5、7d二者正相关达到显著性水平(p<0.05)。根据研究结果建议冷鲜肉储藏期不宜超过5d。With meat samples of longissimus dorsi and psoas major from 10 cross-bred pigs （Wanbai Ⅲ） as study objects, the correlation of meat color stability with metmyoglobin content and metmyoglobin reductase activity was studied during cold storage of 9 days. The results showed that L＊ value of psoas major is very significantly lower than that of longissimus dorsi （p 〈0.01）, while redness （a＊ value） of longissimus dorsi is significantly higher than that of psoas major （p〈0.05）. As storage prolonging, a＊ value is tending to decrease with L＊ and b＊ value increasing, that is to say that meat color is becoming dark. a＊ value is weakly negatively correlated with metmyoglobin content, but middlely positively correlated with reductase activity. On the 3rd, 5th and 7th day, the correlation of a＊ value with metmyoglobin content and metmyoglobin reductase activity is up to significant level （p〈0.05）. It is suggested that pork should be coldly stored for less than 5 days.

关 键 词：高铁肌红蛋白 高铁肌红蛋白还原酶 肉色稳定性 猪肉 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]