文献类型： 外文期刊
第一作者： Xin, Jianzeng
作者： Xin, Jianzeng;Li, Zheng;Li, Xin;Li, Meng;Li, Guixia;Rao, Weili;Zhang, Dequan
作者机构：
关键词： color stability; GAPDH; LDH; NADH; sheep
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）
ISSN： 0022-1147
年卷期： 2018 年 83 卷 10 期
页码：
收录情况： SCI
摘要： The relationship between glycolytic dehydrogenase, including glyceraldehyde-3-phosphate dehydrogenase (GAPDH), lactic dehydrogenase (LDH), and meat color stability was studied in this study using ovine muscle. Three different ovine muscles, including M. longissimus lumborum (LL), M. semimembranosus (SM), and M. psoas major (PM), were obtained (n = 10, respectively), and then displayed for 7 days at 4 degrees C. The LL and SM muscle had higher surface redness, higher (P < 0.05) GAPDH activity, nicotinamide adenine dinucleotide (NADH) content, and lower (P < 0.05) LDH-B activity than PM muscles during display. The PM muscle had the worst color stability and lowest NADH content. These results suggest that variation in color stability of physiologically different muscles may be affected by glycolysis dehydrogenases. Comparatively, our data showed that GAPDH may play a more important role than LDH-B to maintain meat color stability.
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