CAJ | 학술논문

与传统的处理方法相比，冷鲜肉的超高压处理有许多优点，应用前景广阔。为了研究超高压处理对生鲜肉冷藏期间肉色稳定性的影响，该文以猪背最长肌为材料，探究其超高压处理后冷藏期间肉品色泽和高铁肌红蛋白还原酶活性之间的关系。结果表明：温度4℃、压力150～200 MPa、保压时间10 min有助于提高猪背最长肌冷藏期间的肉色红度和高铁肌红蛋白还原酶活性（125.0～201.5 nmol/(min·g)）。试验证实，适当的压力处理能够激活高铁肌红蛋白还原酶活性，使肌红蛋白保持还原状态，从而有益于维系冷藏期间肉品色泽的稳定性。
여전통적처리방법상비，랭선육적초고압처리유허다우점，응용전경엄활。위료연구초고압처리대생선육랭장기간육색은정성적영향，해문이저배최장기위재료，탐구기초고압처리후랭장기간육품색택화고철기홍단백환원매활성지간적관계。결과표명：온도4℃、압력150～200 MPa、보압시간10 min유조우제고저배최장기랭장기간적육색홍도화고철기홍단백환원매활성（125.0～201.5 nmol/(min·g)）。시험증실，괄당적압력처리능구격활고철기홍단백환원매활성，사기홍단백보지환원상태，종이유익우유계랭장기간육품색택적은정성。
Meat color is a major factor that influences the purchase decision by consumers as they rely on color as a visual measure of freshness and quality. Study on the relationship between metmyoglobin reducing system and meat color stability has become a major concern in the world. Metmyoglobin reductase (MetMbase) is one of key enzymes in metmyoglobin reducing system, which is mainly present in muscle mitochondria, and involves in the regulation of the oxidation-reduction reaction of myoglobin (Mb). To improve meat color stability, many researchers have focused on the effects of different treatments such as low temperature, modified atmosphere packaging and high pressure on improving its reduction activity. Among them, high pressure is considered as a meaningful method for meat processing in the future through increasing meat MetMbase activity and color stability. So, objectives of the present study were to evaluate the effects of high pressure treatments on color stability of porcinem. longissimus dorsi muscle during refrigeration storage. Porcinem. longissimus dorsi muscles with normal meat pH (5.6-5.8) were selected from 4 carcasses (WanbaiⅢ ) for 24 h at 4℃, from a local abattoir. Samples were collected from the fresh porcinem. longissimus dorsimuscles by cutting the meat at about 2 cm from the muscle surface, and the inside meat was cut into rectangular shapes (5 cm×3 cm×2 cm) regardless of the fiber direction. The meat samples were vacuum-packaged using a polynylon pouch and kept at 4℃ prior to the pressure treatment. Samples were subjected to different pressure treatments (0.1, 50, 100, 150, 200, 250, and 300 MPa) for 10 min at 4℃, then all meat samples were removed from the pouch, put into a plastic dish, and wrapped with an oxygen permeable film (polyvinylchloride) in order to provide aerobic conditions while preventing evaporative loss during storage. Meat color (L*,a*,b*,H), Mb, MetMb, and MetMbase activity of the meat samples were evaluated after storing at 4℃ in a refrigerator for 2 weeks. Results indicated that the pressure treatment improved the MetMbase activity, which prolonged the color stability of porcinem.longissimusdorsi muscle during refrigeration storage, despite the fact that pressure treatment also resulted in irreversible Mb denaturation. Thus, it demonstrated that the meat color was affected by a balance of the metmyoglobin reducing system and by the degree of Mb denaturation. In addition, the high pressure treatment for 10 min under 150- 200 MPa at 4℃ was the optimal condition for improving the redness and MetMbase activity of porcinem. longissimusdorsi muscle during refrigeration storage. Our experiments confirm that the appropriate pressure treatment could activate MetMbase activity, and maintain the reducing state of Mb. It is beneficial to maintain the stability of meat color during refrigeration storage. In conclusion, high pressure treatment is a valuable technique that should be introduced to meat industry in China for the regulation of MetMbase activity to maintain an ideal meat color.