Effects of protein phosphorylation on color stability of ground meat
文献类型: 外文期刊
第一作者: Li, Meng
作者: Li, Meng;Li, Xin;Xin, Jianzeng;Li, Zheng;Li, Guixia;Zhang, Yan;Du, Manting;Shen, Qingwu W.;Zhang, Dequan;Shen, Qingwu W.
作者机构:
关键词: Meat color;Protein phosphorylation;Myoglobin;Redox stability;Glycolysis
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN: 0308-8146
年卷期: 2017 年 219 卷
页码:
收录情况: SCI
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 inversely related to the phosphorylation of sarcoplasmic proteins. Thus, this study suggests that protein phosphorylation may be involved in meat color development by regulating glycolysis and the redox stability of myoglobin. (C) 2016 Elsevier Ltd. All rights reserved.
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