Effects of protein phosphorylation on color stability of ground meat

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成果类型：

期刊论文

作者：

Li, Meng;Li, Xin;Xin, Jianzeng;Li, Zheng;Li, Guixia;...

通讯作者：

Shen, Qingwu W.;Zhang, Dequan

作者机构：

[Du, Manting; Shen, Qingwu W.; Li, Zheng; Zhang, Dequan; Li, Guixia; Li, Meng; Xin, Jianzeng; Zhang, Yan; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.

[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.

通讯机构：

[Shen, Qingwu W.] H

[Zhang, Dequan] C

Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.

语种：

英文

关键词：

Glycolysis;Meat color;Myoglobin;Protein phosphorylation;Redox stability

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2017

卷：

219

页码：

304-310

DOI：

10.1016/j.foodchem.2016.09.151

基金类别：

The authors thank for the financial support from “the Agricultural Science and Technology Innovation Program ” and “the Special Fund for Agro-scientific Research in the Public Interest ( 201303083 ) in China”.

机构署名：

本校为通讯机构

院系归属：

食品科学技术学院

摘要：

The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, were related to protein phosphorylation. Analysis of meat color and the relative content of myoglobin redox forms revealed that meat color stability was i...

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Effects of protein phosphorylation on color stability of ground meat

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