高压处理对牛肉肌红蛋白及颜色变化的影响

Effects of High Pressure Treatment on Myoglobin Changes and Color Changes in Minced Beef

室温下不同压力(200、400、600和800MPa),20min处理对绞碎牛肉颜色及肌红蛋白的影响进行了研究。结果显示:随压力的上升,L值增加、a值下降,肌肉逐渐失去红色变为灰棕色。同时,肌红蛋白总量显著降低,高铁肌红蛋白的比例在压力400MPa以上时显著增加。真空包装不能减轻压力导致的变色,而添加亚硝酸钠能对色泽起到稳定作用。压力处理导致色泽变化的原因可能是由于二价铁的肌红蛋白氧化成三价铁的高铁肌红蛋白、球蛋白的变性及结构的变化所致,可通过处理前腌制形成亚硝基肌红蛋白来稳定色泽。

The effects of high pressure (up to 800MPa) applied at room temperature for 20 minutes on minced beef color and myoglobin were studied. The results showed that color values L* increased, a* values decreased and the meat becoming grey-brown with the increasing pressure. Simultaneously, the total extractible myoglobin decreased and the proportion of metmyoglobin increased signifi- cantly when the pressure reached above 400MPa. Packaging of meat under vacuum could not reduce the negative effect of pressure on beef color. However, curing with NaNO2 could stabilize the meat red color prior to high pressure treatment. Beef discoloration through pressure processing might result from oxidation of ferrous myoglobin to ferric metmyoglobin, globin denaturation and structural changes. The former could be prevented by curing and forming nitrosomyoglobin before pressure treatment.