琥珀酸钠对牛肉糜色泽及高铁肌红蛋白含量的影响

Effect of Succinate addition on color and metmyoglobin percentage of ground beef

摘要: 在牛肉糜中加入0、4、6、8mmol/L的琥珀酸,研究其对牛肉糜pH、颜色、Mb和MetMb含量、TBARS的影响,以揭示琥珀酸-琥珀酸脱氢酶体系在MetMb还原中的作用。结果显示:琥珀酸添加对牛肉糜pH没有影响,低浓度琥珀酸（4～6mmol/L）可提高红度值和Mb含量,降低MetMb含量,但对肉的脂肪氧化没有抑制作用。

Abstract: Different concentration of succinate ( 0, 4, 6, 8mmol /L) were added to ground beef and color, Mb and MetMb percentage, TBARS and pH was analyzed to study the effect of succinate- succinate dehydrogenase on MetMb reduction.The results indicated that low concentration ( 4 ～ 6mmol /L) of succinate addition improved meat redness, increased Mb percentage, decreased MetMb percentage, but had no effect on TBARS.