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Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities
Author(s) -
Xin Jianzeng,
Li Zheng,
Li Xin,
Li Meng,
Li Guixia,
Rao Weili,
Zhang Dequan
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14321
Subject(s) - glyceraldehyde 3 phosphate dehydrogenase , glycolysis , lactic dehydrogenase , dehydrogenase , chemistry , biochemistry , lactate dehydrogenase , enzyme
Abstract 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 °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.