Effects of sodium lactate on glycolytic activity and color stability of fresh beef during chilled storage

Abstract

Fresh beef was treated with 3 g/L sodium lactate (Group SL) and the fresh beef without treatment was sampled as negative control (Group C). Based on the comprehensive analyses of pH, color and glycolytic rate, sodium lactate usage exhibited a better pH and color stability, which is conducive to maintaining the meat quality. The Group SL had lower glycogen content and higher lactate content than that of Group C. Meanwhile, the Group SL had significantly higher (p < 0.05) lactate dehydrogenase and hexokinase activity than that of Group C druing chilled storage. Moreover, NADH/NAD + ratio in Group SL maintained at a stable level with a range from 0.54 to 0.68 during chilled storage. In contrast, Group C showed a high NADH/NAD + ratio which indicated insufficient reducing activity. These results revealed that the sodium lactate treatment had a positive relationship with glycolytic rate and promoted the increase of glycolysis rate. These results may be partially explained the reason why sodium lactate usage can promote color stability via increase of glycolysis rate.

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

“…Therefore, the addition of a compound antioxidant promoted NADH regeneration and replenishment in the MetMb reduction system, resulting in an increase in Fe 2+ ‐Mb accumulation, which is conducive to maintaining the stable redness of YFT slices. Similar research has shown that a stable NADH/NAD + ratio enhances discoloration (Tian et al ., 2022; Wang Che et al ., 2022).…”

“…With mitochondrial respiration, MetMb is reduced to Fe 2+ ‐Mb by NADH oxidation. As a result, MetMb was insufficiently restored to Fe 2+ ‐Mb, which resulted in a high proportion of MetMb and discoloration (Wang Che et al ., 2022).…”

“…The results showed that the samples treated with the compound antioxidant had a better ability to reduce MetMb. This may be due to the presence of sodium lactate promoting glycolysis, which in turn produces NADH and thus enhances the reduction in MetMb (Wang Che et al ., 2022). Notably, during the whole storage period, the MRA in both the control samples and treated samples tended to decrease ( P < 0.05), and antioxidants inhibited only the decrease in the MRA to a certain extent.…”

“…Additionally, the reducing activity (MRA) and colour stability of MetMb increased in ground beef treated with lactic acid salts (Kim Hunt et al ., 2006; Sawyer et al ., 2008). Adding sodium lactate to beef promoted lactate dehydrogenase and hexokinase activity and was a good way to maintain the stability of the NADH/NAD + ratio and glycolytic rate (Wang Che et al ., 2022).…”