肌红蛋白理化性质及肉色劣变影响因素研究进展
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摘要
在放血充分的肌肉中,肌红蛋白是红色素的主要成分,其含量与肉色深浅呈正相关。肌红蛋白主要有3种氧化还原态,即紫红色的脱氧肌红蛋白、鲜红色的氧合肌红蛋白和褐色的高铁肌红蛋白。在肉品贮藏和加工中,不同氧化还原态肌红蛋白之间相互转化以及肌红蛋白与外源性化学物质形成复合物,均会引起肉品色泽的变化。本文探讨肌红蛋白的理化性质、不同氧化还原态肌红蛋白的定性定量检测方法,综述引起肉色劣变的影响因素(贮藏与加工温度、pH值、辐照、气调包装、蛋白质、酶、抗氧化剂和脂质),旨在为肉品色泽调控提供理论依据。
Myoglobin(Mb) is the main component of red pigment in muscle tissue, and its content has a significant positive correlation with meat color. There are three main forms of myoglobin: purple-red deoxymyoglobin, bright red oxymyoglobin and brown metmyoglobin. During the storage and processing of meat, discoloration is a common phenomenon, which is caused by the transformation of different forms of Mb into each other and the formation of complexes between Mb and exogenous chemicals. In this review, the physical and chemical properties of Mb, and the reported analytical methods for qualitative and quantitative determination of different forms of Mb are discussed, and the factors influencing meat color stability, such as storage and processing temperature, pH value, irradiation, modified atmosphere packaging,proteins, enzymes, antioxidants and lipids, are summarized. Hopefully, this review will provide a theoretical basis for the regulation of meat color.
Myoglobin(Mb) is the main component of red pigment in muscle tissue, and its content has a significant positive correlation with meat color. There are three main forms of myoglobin: purple-red deoxymyoglobin, bright red oxymyoglobin and brown metmyoglobin. During the storage and processing of meat, discoloration is a common phenomenon, which is caused by the transformation of different forms of Mb into each other and the formation of complexes between Mb and exogenous chemicals. In this review, the physical and chemical properties of Mb, and the reported analytical methods for qualitative and quantitative determination of different forms of Mb are discussed, and the factors influencing meat color stability, such as storage and processing temperature, pH value, irradiation, modified atmosphere packaging,proteins, enzymes, antioxidants and lipids, are summarized. Hopefully, this review will provide a theoretical basis for the regulation of meat color.
引文
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