University of Wisconsin-Madison, Muscle Biology and Meat Science Laboratory, 1805 Linden Dr. West, Madison, WI 53706, USA.
Meat Sci. 2002 Oct;62(2):157-63. doi: 10.1016/s0309-1740(01)00242-x.
Deoxyhemoglobin content was measured in hemoglobins from trout, chicken and bovine sources between pH 5.5 and 7.5. With decreasing pH, deoxyhemoglobin content of trout was highest, low to intermediate in chicken, and lowest in beef hemoglobin. Each type of hemoglobin was added to washed cod muscle and lipid oxidation assessed during 2 °C storage. The lipid oxidation rate was trout >> chicken > beef based on thiobarbituric reactive substances (TBARS) and lipid hydroperoxide formation. There was no significant difference in pro-oxidative activity of chicken compared to turkey hemoglobin. Hemoglobins from trout appeared to oxidize more rapidly compared to chicken hemoglobin in the washed cod muscle model system, as measured by a decrease in redness (a-value) during storage. Loss of red color was slowest in beef samples. These studies suggest that deoxyhemoglobin may be a major catalyst of lipid oxidation at post mortem pH values found in muscle foods, especially in fish and poultry compared to beef.
在 pH 值为 5.5 至 7.5 之间，测量了来自鳟鱼、鸡和牛来源的血红蛋白中的脱氧血红蛋白含量。随着 pH 值的降低，鳟鱼的脱氧血红蛋白含量最高，鸡的脱氧血红蛋白含量中等偏低，而牛肉血红蛋白的含量最低。将每种类型的血红蛋白添加到已清洗的鳕鱼肌肉中，并在 2°C 储存期间评估脂质氧化情况。根据硫代巴比妥酸反应物质（TBARS）和脂质过氧化物形成，脂质氧化速率为鳟鱼>鸡>牛肉。与火鸡血红蛋白相比，鸡血红蛋白的促氧化活性没有显著差异。在已清洗的鳕鱼肌肉模型系统中，与鸡血红蛋白相比，来自鳟鱼的血红蛋白似乎氧化得更快，这可以通过在储存过程中红色值（a 值）的降低来衡量。牛肉样品中红色的损失最慢。这些研究表明，脱氧血红蛋白可能是肌肉食品中死后 pH 值下脂质氧化的主要催化剂，尤其是在鱼类和家禽中，而不是在牛肉中。
