Department of Chemistry, Oklahoma State University, Stillwater, Oklahoma 74078, United States.
Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Oklahoma 74078, United States.
J Am Chem Soc. 2024 Nov 13;146(45):30728-30732. doi: 10.1021/jacs.4c09375. Epub 2024 Oct 30.
Meat discoloration is one of the challenges facing the food industry, which affects both quality and shelf life. In this report, we present our groundbreaking discovery of electrochemically probing specific redox peaks associated with meat discoloration and successfully monitor its delay when controlled biochemically with added antioxidants. We have validated the redox features by spectrophotometry measurements of the relative levels of oxymyoglobin, which gives meat its cherry red color, and metmyoglobin, which causes the meat to turn brown in relation to discoloration. The insights from this research open up new avenues for the development of innovative electroanalytical tools for studying meat color and quality. These new tools could potentially minimize nutritious beef waste, lessen the environmental burden associated with waste disposal, and reduce CO emissions linked to discoloration issues.
肉色变化是食品行业面临的挑战之一，它会影响到肉的质量和货架期。在本报告中，我们介绍了一项突破性的发现，即通过电化学探测与肉色变化相关的特定氧化还原峰，并成功地监测了添加抗氧化剂后其生物化学控制的延迟。我们通过分光光度法测量相对水平的氧合肌红蛋白（赋予肉樱桃红色）和变性肌红蛋白（导致肉变色变棕色）来验证氧化还原特征。这项研究的结果为开发用于研究肉色和质量的创新电化学分析工具开辟了新途径。这些新工具有可能最大限度地减少有营养的牛肉浪费，减轻与废物处理相关的环境负担，并减少与变色问题相关的 CO 排放。
