Kim Yuan H, Hunt Melvin C, Mancini Richard A, Seyfert Mark, Loughin Tom M, Kropf Donald H, Smith J Scott
Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, Kansas 66506, USA.
J Agric Food Chem. 2006 Oct 4;54(20):7856-62. doi: 10.1021/jf061225h.
In two experiments, the relationship between metmyoglobin (MMb) reduction and lactate to pyruvate conversion with concomitant production of reduced nicotinamide adenine dinucleotide (NADH) via lactic dehydrogenase (LDH) was investigated. In experiment 1, nonenzymatic reduction of horse MMb occurred in a lactate-LDH-NAD system. Exclusion of NAD+, L-lactic acid, or LDH resulted in minimal MMb reduction. Increasing NAD+ and L-lactic acid concentrations increased reduction. In experiment 2, beef strip loins (longissimus lumborum muscle) were injected with combinations of potassium lactate, sodium tripolyphosphate, sodium chloride, and/or sodium acetate. Steaks were packaged in high-oxygen (80% oxygen/20% carbon dioxide) modified-atmosphere packaging and stored for 2-9 days and then placed in a fluorescent-lighted, open-top display case for 5 days at 1 degrees C. Enhancing loins with 2.5% potassium lactate significantly increased LDH activity, NADH concentration, MMb-reducing activity, and subsequent color stability during display. These research results support the hypothesis that enhancing beef with lactate replenishes NADH via increased LDH activity, ultimately resulting in greater meat color stability.
在两项实验中，研究了高铁肌红蛋白（MMb）还原与乳酸向丙酮酸转化并通过乳酸脱氢酶（LDH）伴随生成还原型烟酰胺腺嘌呤二核苷酸（NADH）之间的关系。在实验1中，马MMb的非酶促还原发生在乳酸-LDH-NAD体系中。去除NAD⁺、L-乳酸或LDH会导致MMb还原极少。增加NAD⁺和L-乳酸浓度会增加还原程度。在实验2中，向牛肉里脊（腰大肌）注射乳酸钾、三聚磷酸钠、氯化钠和/或醋酸钠的组合。牛排采用高氧（80%氧气/20%二氧化碳）气调包装，储存2至9天，然后在1℃下置于有荧光照明的敞口展示柜中5天。用2.5%乳酸钾强化里脊显著提高了LDH活性、NADH浓度、MMb还原活性以及展示期间的后续颜色稳定性。这些研究结果支持了这样的假设，即通过增加LDH活性，用乳酸强化牛肉可补充NADH，最终导致更高的肉色稳定性。
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