冷藏牛肉之氧化肌红蛋白还原 与肌肉.docVIP

冷藏牛肉之氧化肌紅蛋白還原與肌肉 色澤之變化 Changes in met-myoglobin reductase activity and color of refrigerated beef during storage 聶方珮 彭清勇 Fang-Pei Nieh Ching-Yung Pong pong@mail.cjcmt.edu.tw 摘 要 PE膜包裝及不包裝之牛肉，在4oC藏120小時，在貯藏過程中，其Hunter a 值均下降，而L值均上升；肌肉中之氧化肌紅蛋白還原酶亦隨貯藏時間之增加而下降，而氧化肌紅蛋白則隨貯藏時間之增加而上升。其中利用PE膜包裝之牛肉，貯藏至16小時，其NADH由原先的771 nmol/g增加到855 nmol/g，但在120小時後，則快速下降至0 nmol/g。然而，不包PE膜之樣品，隨貯藏時間之增加而下降至20 nmol/g。雖然牛肉在貯藏期間，兩組樣品之NADPH呈下降趨勢，但貯藏80小時內，NADH和NADPH的總量似乎呈一穩定值，之後則呈明顯下降。 關鍵詞：牛肉、肉色、氧化肌紅蛋白還原酶、氧化肌紅蛋白、還原態菸鹼醯月安腺核苷酸、還原態菸鹼醯月安腺二核苷磷酸。 中國海事商業專科學校食品科學科 Department of Food Science, China College of Marine Technology and Commerce, 212, Sec. 9, Yein-Ping N. Rd., Taipei, Taiwan. Abstract Decrease in Hunter’s “a” and increase in “L” were observed in beef samples wrapped with/without PE film during 120 h storage at 4oC. Met-myoglobin reductase activity of both samples decreased, while the met-Mb increased with the duration of storage. The NADH of beef sample wrapped with PE film increased from 771 to 855 nmol/g during the first 16 h of storage, but decreased sharply to 0 nmol/g after 120 h. However, that of unwrapped beef decreased with the duration of storage, to 20 nmol/g after 120h. Although the NADPH of both wrapped and unwrapped samples decreased with the duration of storage, the total amount of NADH and NADPH seemed to remain at a constant level during the first 80 h storage and then significantly decreased during further storage. Key words: Beef, Color, Met-myoglobin reductase, Met-myoglobin, Reduced nicotinamide adenine dinucleotide（NADH）, Reduced nicotinamide adenine dinucleotide phosphate（NADPH）. 前　言 消費者在判斷肉的品質，乃藉由三個官感性質（外觀、質感（嫩度）和香味）來認定。這三種特性中以產品的外觀為最重要，因為它直接影響消費者在決定購買與否。新鮮牛肉色澤的維持是短暫，表面的變色是不可避免的變質現象且被認為鮮度不佳的指標。因此，消費者往往會去除此部份之肉塊 (Kropf et al., 1986)，尤其細碎的肉最易變色且會降低其商品價值。因此，業界與消費者皆承認肉品顏色安定性的重要。近來所發展的調氣包裝 (MAP)，即為延長新鮮肉之貯藏期限而研發之技術 (Faustman and Cassens, 1990)。 一般而言，在肌肉組織之色素主要有血紅素 (Hb) 和肌紅素 (Mb)，當動物被屠宰後，Hb因放血而大幅減少，因此Mb變為形成肉色之主要物質。在組織中還原型的Mb是紫色，而氧合型的oxy-Mb則為鮮紅色，兩者達平衡狀態而呈鮮紅色。Mb 及