The effect of Glyceraldehyde -3- phosphate on the colour stability of mutton and the reduction of metmyoglobin

Abstract

Abstract: Abstract: Purpose: glyceraldehyde -3- phosphate (GAP) is an intermediates metabolite in glycolysis, which can be catalyzed to form NADH by GAPDH，and NADH will improve metmyoglobin reduction resulting in improved meat colour stability. However, it is not clear whether the formation of NADH catalyzed by GAPDH can be directly used for the reduction of metmyoglobin. Therefore, the purpose of this study was to investigate the effect of adding GAP on the stability of meat color and its pathway. Methods: in situ and in vitro model were used in the present study, and GAP was added to the mutton sample in situ model, then the instrumental colour and NADH content were determinated; the myocardial mitochondria extracted of from sheep, and the mitochondria were incubated with metmyoglobin and GAP incubation, respectively, then the metmyoglobin proportion was measured in vitro model. Results: The addition of GAP to mutton significantly increased the redness and NADH content of the sample in situ model. The proportion of metmyoglobin was reduced significantly after incubated with GAPDH and GAP in vitro model with mitochondria meanwhile, the oxygen consumption rate increased during the incubation. Conclusions: The addition of GAP to the mutton increased the colour stability of the sample were due to the formation of NADH which was catalyzed by GAPDH, and NADH was used to reduce the metmyoglobin directly, and inhibited the accumulation of metmyoglobin led to higher color stability.

Key words: meat colour, GAP, GAPDH, NADH, reduction of metmyoglobin

CLC Number:

TS251.1

Jian-Zeng XIN. The effect of Glyceraldehyde -3- phosphate on the colour stability of mutton and the reduction of metmyoglobin[J]. FOOD SCIENCE, 2018, 39(16): 0-0.

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