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The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage

文献类型： 外文期刊

作者： Xin Jian-zeng 1 ; Li Zheng 2 ; Li Xin 2 ; Li Meng 2 ; Wang Ying 2 ; Yang Fu-min 1 ; Zhang De-quan 2 ;

作者机构： 1.Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou 730070, Gansu, Peoples R China

2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

关键词： mutton;meat colour;GAPDH;LDH-B;NADH

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2017 年 16 卷 11 期

页码：

收录情况： SCI

摘要： This study investigated the influence of activities of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) and lactate de-hydrogenase-B (LDH-B) on the colour stability of mutton. From 60 sheep (Bayannur mutton sheep), 15 longissimus dorsi (LD) muscles were selected on the basis of colour stability (R630/580 and a* value) during the storage and classified into three groups (5 for each group) as high colour stability (HCS), intermediate colour stability (ICS) and low colour stability (LCS). The activities of GAPDH and LDH-B, muscle colour attributes, nicotinamide adenine dinucleuotide (NADH) concentration and lactate concentration were measured. The samples in HCS had higher activities of GAPDH and LDH-B than the samples in the LCS, and the samples in the HCS group also possessed higher NADH and lower lactate concentration. The higher activity of dehydrogenase enzyme may result in higher NADH concentrations and colour stability in muscle tissue. The results suggest that the activity of GAPDH and LDH-B may also play a role in maintaining colour stability.

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