Comparsion of the Effects of Succinate and NADH on Postmortem Metmyoglobin Redcutase Activity and Beef Colour Stability

Gao, Xin; Wang, Zhenyu; Tang, Meng-tian; Ma, Changwei; Dai, Ruitong

doi:10.1016/s2095-3119(14)60754-1

Cited by 8 publications

(2 citation statements)

References 25 publications

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“…The ratio of NADH/NAD + In YFT, NADH produced by the lactate-lactic dehydrogenase system can reduce MetMb to DeoMb in the presence of MetMb reductase, so the ratio of NADH/NAD + in YFT can reflect the redox state (Kim Hunt et al, 2006;Gao et al, 2014). NADH and NAD + are considered to be the main redox carriers involved in metabolism.…”

Section: Carbonyl Contentmentioning

confidence: 99%

Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin

Wang,

et al. 2024

Int J of Food Sci Tech

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SummaryBrown stain is a major problem for tuna during storage. This study aimed to investigate the impact of antioxidants on myoglobin oxidation and the promotion of metmyoglobin (MetMb) reduction in tuna slices. Response surface methodology (RSM) was used to optimise the formula of the compound antioxidant in yellowfin tuna (YFT) slices, with the percentage of MetMb as the response value. The ratios of ε‐polylysine, sodium lactate and D‐sodium ascorbate were 0.43%, 2.21% and 2.71%, respectively. The interactions between sodium lactate and D‐sodium ascorbate had a greater impact on the percentage of MetMb. Then, verification experiments were conducted, and the results revealed that the samples treated with compound antioxidants had higher a* values, total sulfhydryl content, Ca2+‐ATPase activity, total reducing activity (TRA) and MetMb‐reducing activity (MRA) and lower percentages of MetMb and carbonyl contents than did the control samples. It also helps to maintain the stability of the NADH/NAD+ ratio, which contributes to facilitating MetMb reduction. The results showed that the compound antioxidant significantly inhibited myoglobin oxidation, promoted the reduction of MetMb in tuna slices and significantly enhanced the myoglobin stability of refrigerated YFT slices.

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Section: Carbonyl Contentmentioning

confidence: 99%

Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin

Wang,

et al. 2024

Int J of Food Sci Tech

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“…The NADH and NAD + have been acknowledged as the primary redox carriers involved in metabolism. A balance in the rates of oxidation and reduction of these nucleotides is a prerequisite for the continuation of both catabolism and anabolism (Gao et al, 2014). The high NADH/NAD + ratio indicates insufficient oxidation of NADH, resulting in a poor reduction effect.…”

Section: The Nadh/nad + Ratiomentioning

confidence: 99%

Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage

TIAN¹,

Liu

WANG

2022

Food Sci. Technol

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The efficacy of sodium lactate combined with Natamycin against discoloration and spoilage of beef stored at 4 °C was evaluated. The beef was treated with 3 g/L sodium lactate combined with 3 g/L Natamycin, and 3 g/L sodium lactate treatment and 3 g/L Natamycin treatment were performed as control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and microbial quality. Sodium lactate exhibited a remarkable efficacy against discoloration together with antibacterial efficacy against spoilage. Natamycin has no contribution to delaying discoloration but displayed a remarkable antibacterial efficacy. These results revealed that sodium lactate combined with Natamycin was more conducive to hygiene levels improvement. In the sample treated by sodium lactate combined with Natamycin, Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives' genus of psychrotrophic Enterobacteriaceae were completely controlled. As a result, the acceptable shelf life of beef treated by sodium combined with Natamycin reached 7 days. While the acceptable shelf life of beef treated by sodium lactate and Natamycin was 6 and 4, respectively.

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Analysis of Myoglobin Stability and Bacterial Community Diversity in Mutton Chop Rolls During Cold Preservation

et al. 2020

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Comparsion of the Effects of Succinate and NADH on Postmortem Metmyoglobin Redcutase Activity and Beef Colour Stability

Cited by 8 publications

References 25 publications

Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin

Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin

Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage

Analysis of Myoglobin Stability and Bacterial Community Diversity in Mutton Chop Rolls During Cold Preservation

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