The stability of tilapia red meat during cold storage was studied. The paper measured color difference value, pH value, myoglobin content, metmyoglobin reductase activity, mitochondrial membrane permeability, succinate dehydrogenase activity, lactic dehydrogenase activity, and NADH content of different packaging red flesh. The results showed that there was no significant change in red flesh L value during refrigeration. The red flesh a* value of the tray packaging was falling, while it was increased and then had no obvious change for the vacuum packaging. Moreover, the content of Metmyoglobin increased significantly in the tray packaging, but did not change obviously in the vacuum packaging. The oxymyoglobin content, metmyoglobin reductase activity, mitochondrial membrane permeability, succinate dehydrogenase activity, lactic dehydrogenase activity, and NADH content were continuously reduced in these packaging conditions even though these indicators in vacuum packaging was higher than tray packaging. This proved that anaerobic refrigeration could better maintain the redox process of muscle myoglobin, thus improve the color stability of flesh. Through the correlation analysis of various factors, the change of a* value was negatively correlated with the content of metmyoglobin, and the content of oxygenated myoglobin had a very significant positive correlation with metmyoglobin reductase activity, lactate dehydrogenase activity, succinate dehydrogenase activity, and NADH. It was further revealed that the activity of mitochondria and the decomposition of lactic acid and succinic acid in mitochondria was reduced, the content of NADH in electron transport chain was decreased, resulting in the decreasing of reducing ability of metmyoglobin and the stability of meat color.
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