【摘要】 冷却肉中的肌红蛋白很容易受到光的作用而发生褪色,导致颜色劣变。本文采用猪冷却肉为原料,在相同光照强度(40～80Lux)下,研究不同波长光照对冷却猪肉肉糜中MetMb还原酶活性及肉色稳定性的影响。结果表明:不论托盘包装还是真空包装,避光与其他光照条件(紫光、绿光、红光、白光)对肉的色泽影响差异显著(P<0.05);真空包装有利于保持肉中MetMb还原酶活性。更多还原

【Abstract】 The myoglobin will be oxidized into metmyoglobin if the meat exposed to light.Using chilled pork as materials,the effect of different lights on the changes of the meat reduction system and the color stability of the chilled meat during storage were studied.The results indicated that lights had a significant effect on the color stability of chilled meat,regardless whether the meats were vacuum packaged or tray packaged.Vacuum packaging was good for the activity of MetMb reductase.更多还原