Ultrasound-assisted L-lysine improves color stability of porcine Longissimus Dorsi by regulating mitochondrial functional characteristics

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-06-30 DOI:10.1007/s10068-025-01934-8

Xiuyun Guo, Shuangyi Xu, Chao Fu, Jinsheng Yang, Xiangren Meng

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Abstract

The present study investigated the effects of ultrasound-assisted L-lysine (Lys) in regulating mitochondrial function to enhance the color stability of porcine longissimus dorsi. The results indicated that the meat treated with ultrasound-assisted Lys showed higher L* and a* values, and lower b* and H* values. Simultaneously, the myoglobin (Fe²⁺) content significantly increased (p < 0.05), while the levels of metmyoglobin (MetMb) and reactive oxygen species (ROS) decreased. Additionally, mitochondrial structure remained intact, membrane permeability decreased, and the ability of the mitochondrial electron transport chain (ETC) to reduce MetMb significantly enhanced (p < 0.05). The levels of NADH (nicotinamide adenine dinucleotide reduced) and MetMb reductase increased to 2.67 nmol/g and 168.79 ng/L, respectively, and the NADH-dependent reduction capacity of MetMb also significantly improved. In summary, the ultrasound-assisted Lys treatment decreased the ROS levels, protecting the integrity of the mitochondrial membrane and enhancing the ability of the mitochondrial ETC and NADH to reduce MetMb, thereby improving meat color stability.

Graphical abstract

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超声辅助l -赖氨酸通过调节线粒体功能特征改善猪背最长肌颜色稳定性

本研究探讨了超声辅助下的l -赖氨酸（Lys）在调节猪背最长肌线粒体功能以增强背最长肌颜色稳定性中的作用。结果表明，超声辅助Lys处理后的肉质具有较高的L*和a*值，较低的b*和H*值。同时，肌红蛋白（Fe2+）含量显著升高（p < 0.05），肌红蛋白（MetMb）和活性氧（ROS）含量显著降低。线粒体结构保持完整，膜通透性降低，线粒体电子传递链（ETC）降低MetMb的能力显著增强（p < 0.05）。NADH（烟酰胺腺嘌呤二核苷酸还原）和MetMb还原酶水平分别升高至2.67 nmol/g和168.79 ng/L， MetMb依赖NADH的还原能力也显著提高。综上所述，超声辅助Lys处理降低了ROS水平，保护了线粒体膜的完整性，增强了线粒体ETC和NADH降低MetMb的能力，从而提高了肉色稳定性。图形抽象

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.