کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
19807 43131 2016 9 صفحه PDF ندارد دانلود رایگان
عنوان انگلیسی مقاله
Effects of metabolic substrates on myoglobin redox forms in packaged ground beef
ترجمه فارسی عنوان
اثر بسترهای سوخت و ساز بدن در فرم های ردوکس میوگلوبین در گوشت گاو بسته بندی
کلمات کلیدی
کشورهای میوگلوبین؛ آنتی اکسیدان ها NADH و FADH2؛ رنگ گوشت؛ هوازی و بی هوازی بسته بندی؛ بسته بندی در اتمسفر اصلاح شده
Myoglobin states; Antioxidants NADH and FADH2; Meat color; Aerobic and anaerobic packaging; Modified atmosphere packaging
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی


• A combination of glutamate, malate, succinate, and citrate improve meat color stability.
• Glutamate–malate preserved OMb at the highest levels, especially when combined with citrate in aerobic packaging.
• Glutamate–malate and succinate induced DMb most quickly in anaerobic packaging.
• A substrate level above 0.05 mol/ kg had no added benefit on maintaining desired redox states in anaerobic packaging systems.

Various direct (citrate, malate and succinate) and indirect (pyruvate and glutamate) Krebs cycle substrates were added to ground beef in order to investigate their effect on the inter-conversion of Mb redox forms in aerobic and anaerobic packaging. Glutamate, malate, succinate, pyruvate, and citrate added (up to totally 0.1 mol/kg) to ground bovine M. semimembranosus mixed with either ground porcine or bovine fat, altered the myoglobin redox forms in aerobic and anaerobic packaging systems. In anaerobic packaging, a mixture of succinate and glutamate formed deoxymyoglobin rapidly and it remained in this state for 13 days. In aerobic packaging (75% O2), the highest oxymyoglobin level occurred with a molar ratio of (glutamate–malate) to citrate of 3:1. In this case, oxymyoglobin was more prevalent after 6–8 days of storage in aerobic condition than without addition of these compounds. Pyruvate induced metmyoglobin formation, acting as a pro-oxidant.Succinate presumed leading to FADH2; was most effective at converting metmyoglobin to deoxymyoglobin in anaerobic packaging. In aerobic packaging, NADH presumed formed by the oxidation of glutamate may maintain oxymyoglobin levels, but adding citrate as well is recommended. Overall, a combination of substrates relevant to mitochondrial oxygen consumption, improved meat color stability.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Packaging and Shelf Life - Volume 8, June 2016, Pages 24–32
نویسندگان
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