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| 1 | Comparsion of the Effects of Succinate and NADH on Postmortem Metmyoglobin Redcutase Activity and Beef Colour Stability显示文摘In two experiments, the effects of succinate and NADH(reduced nicotinamide adenine dinucleotide) on metmyoglobin reductase activity and electron transport chain-linked metmyoglobin reduction were investigated and compared. In experiment 1, metmyoglobin(MetMb), substrate and inhibitors were incubated with mitochondria. Comparsion of the effects of succinate and NADH on MetMb reduction was investigated. The MetMb percentage in sample treated with 8 mol L-1 succinate decreased by about 69% after 3 h incubation, and the effect was inhibited by the addition of 10 mol L-1 electron transfer chain complex II inhibitor malonic acid; the MetMb percentage in samples treated with 2 mol L-1 NADH decreased by 56% and the effect was inhibited by the addition of 0.02 mol L-1 electron transport chain complex I inhibitor rotenone. These results indicated that electron transport chain played an important role in MetMb reduction. Both complex II and complex I take part in the MetMb reduction in mitochondria through different pathways. NADH-MetMb reduction system was less stable than succinateMetMb system. In experiment 2, the beef longissimus dorsi muscle was blended with different concentrations of succinate or NADH. Enhancing patties with higher concentration of succinate or NADH improved colour stability in vacuum packaged samples(P<0.05). These results verified that mitochondria electron transport chain is related to the MetMb reduction in meat system. | GAO Xiao-guang WANG Zhen-yu TANG Meng-tian MA Chang-wei DAI Rui-tong | 2014 | Journal of Integrative Agriculture2014，13，8： | 12 |
| 2 | 热鲜和冷鲜处理对白切鸡食用品质、微观结构以及体外消化率的影响显示文摘本试验旨在研究热鲜鸡(15℃,宰后处理1、2、4 h)和冷鲜鸡(0~4℃,宰后处理24、36、48、60 h)加工的白切鸡在表皮颜色、保水性、剪切力、质构、微观结构、体外消化率及感官评价等方面的差异,探讨能否用冷鲜鸡替代热鲜鸡制作白切鸡。结果表明,热鲜组与冷鲜组在保水性和感官评价方面无显著差异(p> 0.05);热鲜1 h组的亮度值显著高于其他各处理组(p <0.05),黄度值各组无显著差异(p> 0.05);热鲜组与冷鲜组在硬度、弹性、粘聚性以及回复力方面无显著差异(p> 0.05),热鲜4 h、冷鲜24 h和60 h组的咀嚼性显著高于热鲜1 h组(p <0.05);冷鲜组剪切力与肌纤维直径均小于热鲜组,嫩度更佳;冷鲜48、60 h组消化率显著高于热鲜3个处理组(p <0.05),且冷鲜4个处理组消化率均高于热鲜组。综上,冷鲜鸡制作的白切鸡与用热鲜鸡制作的白切鸡在食用品质、微观结构、体外消化率等方面差异不大,甚至更佳,因此,冷鲜鸡能替代热鲜鸡制作白切鸡,同时,本研究也为使用冷鲜鸡制作白切鸡提供了理论依据。 | 李继昊 黄明远 王虎虎 徐幸莲 周光宏 | 2018 | 食品工业科技2018，39，21： | 5 |
| 3 | 冰晶形貌对反复冻融肉体系稳定性影响的研究进展显示文摘冷冻是保持肉及肉制品品质和安全的重要方式,但在长期加工、运输和销售过程中冷冻肉及肉制品会不断经历冷冻-解冻过程。冻融期间冰晶的反复形成会导致肉及肉制品氧化变性、保水性降低、功能品质下降和营养物质损失等系列问题,严重影响了体系的稳定性,由此引起的品质劣变已成为肉品学科领域关注的热点。本文从冰晶的形成过程以及冰晶对肉体系微观结构、汁液流失、品质和氧化稳定性影响等方面进行综述,旨在为改善冻融肉体系稳定性研究提供参考,并为提高冷冻肉品质研究开拓新思路。 | 崔晓颖 赵鑫琦 刘春云 李楠 喻倩倩 彭新颜 | 2022 | 食品科学2022，43，11： | 4 |
| 4 | MEAT AND MEAT PRODUCTS显示文摘In recent years,meat quality has assumed a greater consumer significance and public attention.There is growing awareness of the link between diet and health and this is reflected in the demand for more information and products which are healthy and of consistently high quality.As a consequence,this fact has led to the demand for meat with a high lean content.On | José M Lorenzo | 2013 | Journal of Integrative Agriculture2013，12，11： | 0 |
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