NOS-YkuN-YumC对猪肉死后不同时间颜色的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-06-03 DOI:10.1016/j.meatsci.2025.109871

Yali Zhou , Huiting Luo , Conggui Chen , Baocai Xu , Peijun Li

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引用次数: 0

摘要

本研究考察了一氧化氮合酶（NOS）融合酶NOS- ykun - yumc在10°C和25°C条件下不同死后时间（0,5 d）对猪肉颜色的影响。结果表明，在no - ykunu - yumc的存在下，猪肉死后第0天形成的亚硝基体肌红蛋白（NO-Mb）比死后第5天多(P <；0.05)。这也导致死后第0天猪肉的a*值（红度）更高(P <；0.05)。猪肉样品中还原性烟酰胺腺嘌呤二核苷酸磷酸（NADPH）含量随死后时间的延长而降低(P <；0.05)，宰后第0天猪肉pH值最高(P <；0.05)。这可能是死后不同时间猪肉样品中NO-Mb含量和a*值差异的原因，因为no - ykun - yumc需要NADPH和中性pH。此外，发现融合酶可以在10°C时增强颜色形成，尽管需要更长的时间。本研究为NOS-YkuN-YumC在肉死后不同时间颜色形成中的应用提供了理论依据。

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Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times

This study investigated the effect of NOS-YkuN-YumC, a fusion enzyme of nitric oxide synthase (NOS), on the colour of pork at different postmortem times (0, 5 d) at 10°C and 25°C. The results showed that in the presence of NOS-YkuN-YumC, more nitrosomyoglobin (NO-Mb) was formed in the pork at day 0 postmortem compared to that at day 5 postmortem (P < 0.05). This also led to a higher a*-value (redness) in the pork at day 0 postmortem (P < 0.05). The reduced nicotinamide adenine dinucleotide phosphate (NADPH) content in the pork samples decreased with postmortem time (P < 0.05), and the pork at day 0 postmortem exhibited the highest pH value (P < 0.05). These may be responsible for the differences in the NO-Mb content and a*-value between pork samples at different postmortem times, as NADPH and a neutral pH are required for NOS-YkuN-YumC. Additionally, it was found that colour formation can be enhanced by the fusion enzyme at 10°C, albeit with a longer time requirement. This study provides a theoretical basis for the application of NOS-YkuN-YumC for colour formation in meat at different postmortem times.

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.