托盘和真空包装对冷却猪肉中MetMb还原活性的影响

The effect of tray packaging and vacuum packaging on metmyoglobin reduction activity during chilled pork storage

在冷却肉的贮藏过程中,其肌红蛋白(Mb)被氧化为高铁肌红蛋白(MetMb),导致了冷却肉的褐变。研究了托盘包装和真空包装条件下,冷却肉自身的还原系统活性变化规律及其对肉色稳定性的影响。在2周的贮藏期内,真空与托盘包装冷却肉糜肌浆蛋白粗提液的还原活性持续下降;但真空包装组MetMb还原酶粗提液还原活力第1天到第14天活性差异不显著,托盘包装组前后差异显著。真空包装组在贮藏期间MetMb含量持续下降,但托盘包装组MetMb含量则持续上升,说明无氧条件有利于MetMb的还原。托盘包装组TBA在贮藏期间持续上生,但真空包装组TBA变化不明显。结果表明,托盘包装不利于冷却肉自身MetMb还原能力的维持,而真空包装的无氧环境,有利于MetMb的还原和肉色的保持。

The myoglobin will be oxidized into metmyoglobin during the storage, causing the discoloration of the chilled meat. This paper focus on the changes of the meat reduction system and its effect on the color of the tray packaged and vacuum packaged chilled meat during storage. During the two weeks of storage, the reduction activity of the sarcoplasmic protein extract was decreased for both tray packaged and vacuum packaged chilled meat, while the reduction ability of the extract of MetMb reductase did not decrease for vacuum packaged meat and decreased for tray packaged meat. The results indicated that vacuum packaging is good for the reduction of MetMb and the color of the meat because of the oxygen free environment compare with the tray packaging.