Abstract：In order to study the oxidative stability of mutton oxymyoglobin (OxyMb), OxyMb was prepared from mutton myoglobin (Mb). The effects of NaCl, pH value, temperature and plant extracts on the stability of OxyMb were investigated under conditions simulating auto-oxidation of OxyMb. Results showed that the relative content of OxyMb increased at first and then decreased with increasing NaCl concentration, reaching the highest value of 67.07% at 1.5 g/100 mL. The stability of OxyMb in alkaline environment was higher than that in acidic environment. OxyMb could remain relatively stable in the temperature range of 4–30 ℃. The relative content of OxyMb decreased significantly when the temperature were higher than 35 ℃, while the relative content of metmyoglobin increased. Magnolia extract and bamboo leaf extract could improve the stability of mutton OxyMb.
李 素，臧明伍，赵 冰，张顺亮，王守伟，朱 宁，潘晓倩，刘 梦，吴倩蓉，刘博文. 理化因素和牛至、留兰香、竹叶提取物对羊肌红蛋白稳定性的影响[J]. 肉类研究, 2022, 36(2): 15-20.
LI Su, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, WANG Shouwei, ZHU Ning, PAN Xiaoqian, LIU Meng, WU Qianrong, LIU Bowen. Effects of Physical and Chemical Factors and Oregano, Magnolia, Bamboo Leaf Extracts on the Stability of Mutton Myoglobin. Meat Research, 2022, 36(2): 15-20.
2022, Vol. 36 
