Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle

Lipid oxidation and metmyoglobin (MMb) reduction are popular issues in meat color research. This study evaluated the effects of aldehyde products, particularly 4‐hydroxy‐2‐nonenal (HNE) and hexenal, of lipid oxidation on the oxymyoglobin stability, mitochondrial membrane permeability, MMb reduction ability, electron transport chain‐mediated MMb reduction, and nicotinamide adenine dinucleotide reduced form (NADH)‐dependent MMb reductase activity of bovine Longissimus muscle. The results indicated that HNE and hexenal accelerate the oxidation rate of oxymyoglobin, significantly increase the permeability of the mitochondrial membrane, and inhibit electron transport chain‐mediated MMb reduction. However, HNE and hexenal were found to exert no effect on the activity of NADH‐dependent MMb reductase. Thus, the aldehyde products of lipid oxidation could damage the microstructure of mitochondria and inhibit mitochondria‐mediated MMb reduction, which is disadvantageous in terms of the color stability of fresh bovine Longissimus muscle.     

肌红蛋白影响畜禽活体肌肉和宰后鲜肉肉色的研究进展

肉色是影响消费者购买肉产品的最主要因素,因为消费者通过肉色对肉产品新鲜度和卫生状况产生第一印象。肉色的化学本质是肌红蛋白分子,本文综述了4个肌红蛋白分子(脱氧肌红蛋白、氧合肌红蛋白、高铁肌红蛋白、碳氧肌红蛋白)的结构及其相互转化反应和对畜禽活体肌肉和宰后鲜肉肉色的影响。     

猪肉微粒体脂肪酸氧化产物对氧合肌红蛋白氧化的影响

从猪肉中分离出微粒体 ,与提纯的猪肉氧合肌红蛋白混合培养 ,研究微粒体脂肪酸氧化产物对氧合肌红蛋白氧化的影响。结果表明 ,氧化的微粒体的硫代巴比妥酸值 (TBARS)比对照组、新制备的微粒体组和氧化的微粒体 +肌肽组显著升高 (P <0 0 5 ) ,更易引起氧合肌红蛋白氧化 (P <0 0 5 )。氧化的微粒体产物通过透析管 (截流相对分子质量 5 0 0 )后也比对照、新制备的微粒体加快氧合肌红蛋白氧化 (P <0 0 5 )。将 4种脂肪酸氧化产物 (辛醛、壬醛、辛烯醛、壬烯醛 )分别添加于氧合肌红蛋白溶液中 ,结果辛烯醛、壬烯醛显著加快了氧合肌红蛋白氧化 (P <0 0 5 ) ,而对照、辛醛、壬醛 3组间氧合肌红蛋白氧化差异不显著 (P >0 0 5 )。提示 ,微粒体脂肪酸氧化产物 ,尤其是小分子不饱和氧化产物会促进氧合肌红蛋白氧化