Studies on enzymatic activation and color stability of meat by electrical stimulation.

通过电刺激研究肉的酶激活和颜色稳定性。

• 批准号: 05454106
• 负责人: MIURA Hiroyuki
• 金额: $ 4.16万
• 依托单位: Obihiro University of Agriculture and Veterinary Medicine.
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1993
• 资助国家: 日本
• 起止时间: 1993 至 1994
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-05454106/
• 关键词: electrical stimulation; Fillet; vacuum package; hem pigment; L,a, b value; L、a、b値; メトミオグロビンレダクターゼ; 食肉の熟成; ミオグロビン; NADH還元酵素; オキシ型誘導体; 凍結

Consumer acceptance of fresh red meat is limited by surface accumulation of redish brown color pigment, metmyoglobinThe biochemical factors either rate of oxygen consumption or rate of metmyoglobin reduction suggested as the primary responsible factor for color stability of fresh red meat.Reduction of metmyoglobin probably prolongs color stability by reducing metmyoglobin to myoglobin, which, is purple.In the presence of oxygen, the myoglobin forms oxymyoglobin, which is red, therby mainting the cherry red color preferred by consumers.Electrical stimulated metmyoglobin redustase has been isolated from muscles of different 8 species.Metmyoglobin acumlation was affected by postmotem aging muscle type.With regard to muscle type, M.longissmus dorsi more color-stable than M.psoas major. The muscle also differed in metmyoglobin reductase activity.Metmyoglobin reductase activity was greter in M.longissmus dorsi, suggesting that metmyoglobin reductase many affect color stability.

红褐色色素--高铁肌红蛋白的积累限制了消费者对新鲜红肉的接受程度。生化因素中的耗氧速率或高铁肌红蛋白的还原速率被认为是影响新鲜红肉颜色稳定性的主要因素。高铁肌红蛋白的还原可能通过将高铁肌红蛋白还原为肌红蛋白而影响颜色稳定性，肌红蛋白是紫色的。在氧气存在下，肌红蛋白形成氧合肌红蛋白，从8种不同的肌肉中分离出电刺激的高铁肌红蛋白还原酶（metmyoglobin redustase，简称还原酶），高铁肌红蛋白的积累受肌肉老化类型的影响，就肌肉类型而言，背最长肌比腰大肌颜色稳定。不同肌肉的高铁肌红蛋白还原酶活性也不同，背最长肌高铁肌红蛋白还原酶活性较高，说明高铁肌红蛋白还原酶对颜色稳定性有影响。

项目成果

三上正幸: "牛肉ホモジネートおよび筋漿保存中におけるタンパク性化合物の変化" 日本畜産学会報. 64. 918-926 (1993)

Masayuki Mikami：“牛肉匀浆和肌肉血浆保存过程中蛋白质化合物的变化”日本动物科学学会通报 64. 918-926 (1993)。

長尾真理: "牛肉ホモジネートの保存中におけるヘプチドおよび遊離アミノ酸量について" 北海道畜産学会報. 36. 29-32 (1994)

Mari Nagao：“关于牛肉匀浆储存过程中的肽和游离氨基酸含量”北海道动物科学学会通报 36. 29-32 (1994)。

Mari NAGAO: "Studies on peptide and free amino acid contents of beef homogenate during storage." Hokkaido Animal Science and Technology. 36. 29-32 (1994)

Mari NAGAO：“储存期间牛肉匀浆中肽和游离氨基酸含量的研究。”

Masayuki MIKAMI: "Changes in proteinous compounds during the storage of beef homogenate and its sarcoplasma." Animal Science and technology. 64. 918-926 (1993)

Masayuki MIKAMI：“牛肉匀浆及其肌浆储存过程中蛋白质化合物的变化。”

Hiroyuki MIURA: "Meat quality cotrol by electrical stimulation." Foods and Food Ingredients Journal of Japan. 162. 37-45 (1994)

Hiroyuki MIURA：“通过电刺激控制肉质。”