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| Effects of Physical and Chemical Factors and Oregano, Magnolia, Bamboo Leaf Extracts on the Stability of Mutton Myoglobin |
| LI Su, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, WANG Shouwei, ZHU Ning, PAN Xiaoqian, LIU Meng, WU Qianrong, LIU Bowen |
| China Meat Food Research Center, Beijing 100068, China |
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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.
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2022, Vol. 36 
