乳酸盐对冷却牦牛肉色泽稳定性及高铁肌红蛋白还原的影响
Effect of lactic acid salts on minced yak meat colour stability and metmyoglobin- reducing activity
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摘要: 以牦牛背最长肌为实验材料,通过向牦牛肉糜中添加三种不同种类的乳酸盐（乳酸钙,Ca L;乳酸钾,KL;乳酸钠,Na L）和不同浓度的Ca L（0.1%、0.3%、0.5%）,研究了在（4±1）℃冷藏条件下乳酸盐对牦牛肉肉色稳定性和高铁肌红蛋白还原系统的影响。结果表明:经过7 d的贮藏,0.3%的乳酸盐可以抑制牦牛肉糜a*值的下降,但会使肉色变暗;可显著抑制牦牛肉贮藏过程中MbO2的氧化（p<0.05）,抑制Met Mb含量的上升,提高MRA,且Ca L处理组的效果最显著（p<0.05）。添加不同质量分数的Ca L后,0.3%Ca L处理组的a*值上升速度显著高于其他3组（p<0.05）,但会使肉糜L*值降低;不同浓度的Ca L均可抑制牦牛肉贮藏过程中Mb O2的氧化（p<0.05）和Met Mb的生成（p<0.05）,并显著提高MRA（p<0.05）和肉色稳定性,其中添加0.3%的Ca L对稳定和保持肉色的作用最明显。Abstract: The purpose of this study was to investigate the effect of three lactic acid salts( calcium lactate,Ca L,potassium lactate,KL,sodium lactate,Na L) on colour stability and metmyoglobin- reducing activity( MRA) in minced yak meat during 7 days storage at( 4 ± 1) ℃.The results showed that lactate- enhanced samples( 0.3%)maintained higher( p < 0.05) a*values,MbO2 and MRA than control,but darkened the meat surface during display,the Ca L had the most color stability and highest MRA.Furthermore,Ca L addition with 0.1%,0.3% or 0.5%could inhibit myoglobin oxidation( p < 0.05) and Met Mb formation( p < 0.05),and Ca L at the dose of 0.3% could significantly increase metmyoglobin reduction and color stability of minced beef during chilled storage.
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