Department of Food Science and Technology, University of Georgia , 100 Cedar Street, Athens, Georgia 30602-2610, United States.
J Agric Food Chem. 2014 Dec 31;62(52):12570-5. doi: 10.1021/jf5037596. Epub 2014 Dec 17.
Metabolic intermediates of glycolysis and the tricarboxylic cycle can stabilize beef color through improved metmyoglobin-reducing activity. Inorganic redox reactive iron (RRI) forms are pro-oxidants that have been shown to oxidize myoglobin in model systems. This study investigated how RRI, in the presence of added metabolic intermediates lactate and succinate, influences myoglobin (Mb) redox stability and color of beef strip loin homogenates and how it affects mitochondrial respiration. Homogenates with added RRI and either lactate or succinate had lower (p < 0.05) a* values than control homogenates. Oxymyoglobin increased (p < 0.05) as ferrous ion increased in the lactate and succinate treatments. The presence of ferrous or ferric ions reduced the mitochondrial oxidation rates of lactate and succinate (p < 0.05). The benefit of color stability offered by the metabolic intermediates and mitochondria-assisted metmyoglobin reduction was reduced by inorganic iron ions.
糖酵解和三羧酸循环的代谢中间产物可以通过提高亚硝酸盐还原活性来稳定牛肉的颜色。无机氧化还原反应性铁 (RRI) 形式是一种促氧化剂，已被证明可在模型系统中氧化肌红蛋白。本研究探讨了 RRI 在添加代谢中间产物乳酸盐和琥珀酸盐的情况下如何影响肌红蛋白 (Mb) 的氧化还原稳定性和牛肉里脊匀浆的颜色，以及它如何影响线粒体呼吸。添加 RRI 以及乳酸盐或琥珀酸盐的匀浆的 a* 值低于对照匀浆（p < 0.05）。在乳酸盐和琥珀酸盐处理中，随着亚铁离子的增加，氧合肌红蛋白增加（p < 0.05）。亚铁或三价铁离子的存在降低了乳酸盐和琥珀酸盐的线粒体氧化速率（p < 0.05）。代谢中间产物和线粒体辅助亚硝酸盐还原提供的颜色稳定性的益处被无机铁离子降低了。
