Min B, Ahn D U
U.S. Dept. of Agriculture, Beaumont, TX 77713, USA.
J Food Sci. 2009 Jan-Feb;74(1):C41-8. doi: 10.1111/j.1750-3841.2008.01003.x.
The fractions of meat homogenates were analyzed to find the factors that determine the susceptibility of raw chicken breast and beef loin to lipid oxidation. The fractions used in this study were meat homogenate, precipitate, and supernatant of homogenate after centrifugation, and high and low molecular weight fractions from the supernatant. Chicken breast showed greater oxidative stability than beef loin during 10-d storage (P < 0.05). All fractions from chicken breast showed lower amounts of free ionic iron and myoglobin and higher total antioxidant capacity (TAC) than those from beef loin during storage. The TAC level of chicken breast maintained during storage. This suggested that the oxidative stability of chicken breast was ascribed to high, stable total antioxidant capacity with low level of catalysts for lipid oxidation. The water-soluble high molecular weight fraction, which contained myoglobin, was responsible for the high lipoxygenase-like activity and lipid oxidation potential (LOP) in beef loin. TAC in all fractions from beef loin decreased during storage. This suggested that high myoglobin content in beef loin caused the imbalance between pro- and antioxidant factors leading to the high susceptibility of beef loin to lipid oxidation. Myoglobin served a major source of catalysts, ferrylmyoglobin, hematin, and/or free ionic iron, for lipid oxidation.
对肉匀浆的各部分进行分析，以找出决定生鸡胸肉和牛里脊肉对脂质氧化敏感性的因素。本研究中使用的部分包括肉匀浆、沉淀物、离心后匀浆的上清液以及上清液中的高分子量和低分子量部分。在10天的储存期内，鸡胸肉比牛里脊肉表现出更高的氧化稳定性（P < 0.05）。在储存期间，鸡胸肉的所有部分显示出比牛里脊肉更低的游离离子铁和肌红蛋白含量以及更高的总抗氧化能力（TAC）。鸡胸肉的TAC水平在储存期间保持稳定。这表明鸡胸肉的氧化稳定性归因于高水平、稳定的总抗氧化能力以及低水平的脂质氧化催化剂。含有肌红蛋白的水溶性高分子量部分导致了牛里脊肉中高的脂氧合酶样活性和脂质氧化潜力（LOP）。在储存期间，牛里脊肉所有部分的TAC均下降。这表明牛里脊肉中高含量的肌红蛋白导致了促氧化和抗氧化因子之间的失衡，从而导致牛里脊肉对脂质氧化的高敏感性。肌红蛋白是脂质氧化催化剂（高铁肌红蛋白、血红素和/或游离离子铁）的主要来源。
