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| Correlation Activity of Metmyoglobin Reductase with Meat Color Stability |
| WANG Yonglin;ZHAO Jiansheng |
| (1. College of Food Science,Northwest A&F University, Yangling Shanxi 7121002. Shuanghui Food Industry Co.Ltd. Luohe Henan 462000) |
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Abstract Abstract：This paper study the relationship between the activity of Metmyoglobin reductase and color stability based on chilled meat packaged in CO packaging and vacuum packaging stored in 1?à1℃, and discussed the characteristic of metmyoglobin reductase in different experiment condition. The results showed that Metmyoglobin reductase could maintain a high activity for two weeks after slaughtering, Metmyoglobin reductase can reduce the content of Metmyoglobin continuously and had a major effect on stabling meat colour. Metmyoglobin reductase had the highest activity at pH 6.5, its activity still good at 10℃, could regulate the activity of the enzyme to get the better meat color by creating non-O2 and pH6.5 packageing tenvironment.
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Received: 30 June 2017
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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[J]. Meat Research, 2022, 36(2): 15-20. |
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2010, Vol. 24 
