Investigation of muscle-specific beef color stability at different ultimate pHs.
Investigation of muscle-specific beef color stability at different ultimate pHs.
复制标题
不同最终 pH 值下肌肉特异性牛肉颜色稳定性的研究
DOI：
10.5713/ajas.19.0943
复制
发表时间：
2020-12
期刊：
影响因子：
--
通讯作者：
Luo X
中科院分区：
文献类型：
--
作者：
Wu S;Han J;Liang R;Dong P;Zhu L;Hopkins DL;Zhang Y;Luo X
目的研究牛肉在正常pH和高pH极限条件下的颜色稳定性。方法在4°C条件下，测定7 d内肌肉（腰最长肌[LL] vs腰大肌[PM]）和pH（正常极限pH [Np] vs高pH深色切割牛肉[Hp]）对肉色稳定性的影响，包括肉色基本性状、高铁肌红蛋白还原活性（MRA）和耗氧量（OC），以及脂肪氧化。结果Hp-LL的pH值最高（6.92），其次为Hp-PM（6.01）、Np-PM（5.76）和Np-LL（5.52）。Hp-LL在显示期间增加了a*、色度和%氧合肌红蛋白（p<0.05）。在所有样品中，Hp-LL还具有最高的高铁肌红蛋白（MM B）还原活性和OC，因此，颜色稳定性最高，尽管在整个储存过程中非常暗，亮度（L*）和黄度（B*）值最低。Np-LL也表现出相对较高的颜色稳定性，由于其较低的% MMb和OC和较高的MRA比腰大肌肌肉样品。Hp和Np腰肌pH值相差0.2单位，导致颜色强度的差异，而不是颜色稳定性的差异。有趣的是，高pH腰大肌（Hp-PM）没有比Np-PM更好的颜色稳定性，事实上甚至比Np-LL具有更低的颜色稳定性。相似的OC和脂质氧化水平不能解释Hp-PM和Np-LL之间颜色稳定性的差异。结论Hp牛肉的颜色稳定性并不总是优于Np牛肉，这取决于肌肉类型。MRA和OC的平衡对于保持高强度和稳定的颜色是重要的。
Objective This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C. Results Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a*, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L*) and yellowness (b*). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.