食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 355 - 362

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045740

研究报告

四种三羧酸循环底物对反复冻融牛肉饼色泽稳定性的影响

  • 尤露 ,
  • 陈奕轩 ,
  • 何志勇 ,
  • 陈秋铭 ,
  • 王召君 ,
  • 陈洁 ,
  • 曾茂茂
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  • 1(江南大学 食品科学与资源挖掘全国重点实验室,江苏 无锡,214122)
    2(江南大学 食品学院,江苏 无锡,214122)
第一作者:硕士研究生(曾茂茂教授为通信作者,E-mail:mmzeng@jiangnan.edu.cn)

收稿日期: 2026-01-06

  修回日期: 2026-01-28

  网络出版日期: 2026-07-31

基金资助

国家重点研发计划子课题(2023YFD210070202)

收起

Effects of four Krebs cycle substrates on color stability of beef patties during repeated freeze-thaw cycles

  • YOU Lu ,
  • CHEN Yixuan ,
  • HE Zhiyong ,
  • CHEN Qiuming ,
  • WANG Zhaojun ,
  • CHEN Jie ,
  • ZENG Maomao
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  • 1(State Key Lab of Food Science and Resource, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2026-01-06

  Revised date: 2026-01-28

  Online published: 2026-07-31

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摘要

三羧酸循环底物具有调节宰后肌肉代谢与肉色稳定性的潜力,但其对冻藏牛肉色泽稳定性的影响尚不清楚。该研究系统评价了丙酮酸钠、柠檬酸钠、琥珀酸二钠和苹果酸钠4种底物对长期冻藏(以反复冻融模拟)牛肉饼色泽的影响。在确定各底物对改善肉色的最佳添加量的基础上,采用冻融循环(1~7次)验证其长期效果,系统考察了各底物对色泽参数、肌红蛋白组成、高铁肌红蛋白还原能力(metmyoglobin reducing activity, MRA)、氧气消耗率(oxygen consumption rate, OCR)、烟酰胺腺嘌呤二核苷酸(nicotinamide adenine dinucleotide, NADH)含量、琥珀酸脱氢酶(succinate dehydrogenase, SDH)活性、pH及硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值的影响。结果表明,2%(质量分数)琥珀酸二钠在维持长期冻藏条件下肉色稳定性方面表现最佳,2%(质量分数)柠檬酸钠的效果次之,而2%(质量分数,下同)丙酮酸钠和3%(质量分数)苹果酸钠对肉色的改善有限。冻融7次后,添加2%(质量分数)琥珀酸二钠组仍保持显著更高的a*值(14.17)、C*值(17.34)、R630/R580比值(2.82),显著提高了冻融循环期间氧合肌红蛋白含量(最高可达66.37%)、MRA和OCR(P＜0.05),这依赖于对NADH含量和SDH活性的提升。2%丙酮酸钠能显著抑制脂质氧化,但会消耗体系的NADH,抑制SDH活性(P＜0.05),对线粒体介导的高铁肌红蛋白还原无促进作用。该研究明确了琥珀酸二钠在长期冻藏肉制品中的护色潜力,为开发冻藏肉制品色泽稳定技术提供了理论与实验依据。

关键词： 冻融循环; 牛肉饼; 三羧酸循环底物; 色泽稳定性; NADH含量; 脂质氧化

本文引用格式

尤露 , 陈奕轩 , 何志勇 , 陈秋铭 , 王召君 , 陈洁 , 曾茂茂 . 四种三羧酸循环底物对反复冻融牛肉饼色泽稳定性的影响[J]. 食品与发酵工业, 2026 , 52(13) : 355 -362 . DOI: 10.13995/j.cnki.11-1802/ts.045740

Abstract

Krebs cycle substrates show potential in regulating postmortem muscle metabolism and color stability, but their effects on the color stability of frozen beef remain unclear.This study systematically evaluated the effects of four substrates (sodium pyruvate, sodium citrate, sodium succinate, and sodium malate) on the color of beef patties during repeated freeze-thaw cycles, which served as an accelerated model for long-term frozen storage.Based on the optimization of concentrations for color improvement, freeze-thaw cycles (1-7 times) were applied to assess long-term effects.Measurements including color parameters, myoglobin composition, metmyoglobin reducing activity (MRA), oxygen consumption rate (OCR), NADH content, succinate dehydrogenase (SDH) activity, pH, and TBARS values were conducted.Results showed that 2% sodium succinate performed best in maintaining color stability during repeated freeze-thaw cycles, followed by 2% sodium citrate, while 2% sodium pyruvate and 3% sodium malate exhibited limited long-term color enhancement.After 7 cycles, the 2% sodium succinate group maintained significantly higher a* (14.17), C* (17.34), and R630/R580 (2.82) values, along with increased oxymyoglobin content (up to 66.37%), enhanced MRA, and elevated OCR (P＜0.05).These improvements were associated with increased NADH levels and SDH activity.In contrast, 2% sodium pyruvate significantly inhibited lipid oxidation but reduced NADH content and suppressed SDH activity (P＜0.05), failing to promote mitochondrial-mediated metmyoglobin reduction.This study demonstrates the potential of sodium succinate as a color-preserving agent in long-term frozen meat products and provides a theoretical and experimental basis for developing color stabilization technologies for frozen meat products.

Key words： freeze-thaw cycles; beef patties; Krebs cycle substrates; color stability; NADH content; lipid oxidation

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