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Food Chem. 2017 Mar 15;219:304-310. doi: 10.1016/j.foodchem.2016.09.151. Epub 2016 Sep 24.

Effects of protein phosphorylation on color stability of ground meat.

Author information

1
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
2
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China. Electronic address: yaoyao3153@aliyun.com.
3
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. Electronic address: dequan_zhang0118@126.com.

Abstract

The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, were related to protein phosphorylation. Analysis of meat color and the relative content of myoglobin redox forms revealed that meat color stability was inversely related to the phosphorylation of sarcoplasmic proteins. Thus, this study suggests that protein phosphorylation may be involved in meat color development by regulating glycolysis and the redox stability of myoglobin.

KEYWORDS:

Glycolysis; Meat color; Myoglobin; Protein phosphorylation; Redox stability

PMID:
27765231
DOI:
10.1016/j.foodchem.2016.09.151
[Indexed for MEDLINE]

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