Effect of Myoglobin Phosphorylation on Meat Color Stability

M. Li; X. Li; Z. Li; D. Zhang

Effect of Myoglobin Phosphorylation on Meat Color Stability

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Li

M. Li Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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X. Li

X. Li Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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Z. Li

Z. Li Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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, and

D. Zhang

D. Zhang Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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Type:: Chapter

Pages:: 868–869

DOI:: https://doi.org/10.3920/9789086868605_389

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Phosphorylation of myoglobin in post mortem muscles was investigated in relationship to color stability in the present study. Although no difference was observed in global phosphorylation level of sarcoplasmic proteins, difference was determined in phosphorylation levels of individual protein bands from muscles with different color stability. Especially the phosphorylation level of myoglobin band differed significantly among different color stability groups at 24 h post mortem. As the phosphorylation of myoglobin increased, color stability based on a* value decreased. In summary, the study revealed that phosphorylation of myoglobin might play a role in regulation of meat color stability by regulating the redox stability of myoglobin.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Myoglobin Phosphorylation on Meat Color Stability

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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