冰温贮藏甘南藏羊肉色稳定性与线粒体MMb还原能力研究

为确定冰温贮藏甘南藏羊肉色稳定性与线粒体MMb还原能力及其相关性，以藏羊后腿肉为试验材料，分别在冰温((-1.4±0.1)℃)和冷藏((4±1)℃)条件下贮藏，测定贮藏期间(0、1、3、5、7、9 d)MRA、NADH含量、SDH活力、线粒体膜通透性、线粒体膜电位与色调角的变化。结果表明，贮藏9 d时，冰温组MRA、NADH含量、线粒体膜540 nm处吸光度、线粒体膜电位、SDH活力比对照组分别高16.67%、33.16%、25.45%、16.57%、40.45%(P<0.05),冰温组色调角比冷藏组低13.13%(P<0.05)。冰温组、冷藏组的MRA、NADH含量、线粒体膜540 nm处吸光度、线粒体膜电位、SDH活力均与色调角呈极显著负相关(P<0.01)。由此可见，冰温贮藏可延缓MRA、NADH含量的下降，同时维持线粒体结构的完整性，最终有利于宰后肉色的稳定，为改善藏羊肉色稳定提供了理论依据。

Color Stability and Mitochondrial MMb Reducing Ability of Gannan Tibetan Sheep Meat by Freezing Point Storage

In order to clarify the effect of controlled freezing point storage on color stability and mitochondria metmyoglobin reduction ability of Tibetan sheep meat, the hind legs meat of Tibetan sheep were used as the material, and Tibetan sheep meat was controlled by freezing point storage and cold storage, and the duration of storage for 0d, 1d, 3d, 5d, 7d and 9d. The changes in MRA, NADH content, SDH activity, mitochondrial membrane permeability, mitochondrial membrane potential, Hue angle duration of storage were determined. The results showed that after aging of 9d, controlled freezing point storage group MRA, NADH content, mitochondrial membrane permeability, mitochondrial membrane potential, SDH activity were significantly 16.67%,33.16%,25.45%,16.57% and 40.45% higher than that of the cold storage group (P<0.05), Hue angle of controlled freezing point storage group were significantly 13.13% lower than that of the cold storage group (P<0.05). MRA, NADH content, SDH activity, mitochondrial absorbance at 540nm, mitochondrial membrane permeability of controlled freezing point storage and cold group were negatively correlated with Hue angle values (P<0.01). In conclusion, controlled freezing point storage could delay the decrease of MRA and NADH content, and maintain the integrity of mitochondrial structure, which were ultimately conducive to the stability of postmortdial meat color. The research results provided a theoretical basis for improving the color stability of Tibetan sheep meat.