Effects of sodium lactate on glycolytic activity and color stability of fresh beef during chilled storage

• Autor(a) principal: WANG,Xinhui
• Data de Publicação: 2022
• Outros Autores: CHE,Xingxuan, FANG,Fang, WEN,Yongping, LIU,Yang
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101399
• topic: chilled beef; color stability; glycolysis; sodium lactate

Abstract Fresh beef was treated with 3 g/L sodium lactate (Group SL) and the fresh beef without treatment was sampled as negative control (Group C). Based on the comprehensive analyses of pH, color and glycolytic rate, sodium lactate usage exhibited a better pH and color stability, which is conducive to maintaining the meat quality. The Group SL had lower glycogen content and higher lactate content than that of Group C. Meanwhile, the Group SL had significantly higher (p < 0.05) lactate dehydrogenase and hexokinase activity than that of Group C druing chilled storage. Moreover, NADH/NAD+ ratio in Group SL maintained at a stable level with a range from 0.54 to 0.68 during chilled storage. In contrast, Group C showed a high NADH/NAD+ ratio which indicated insufficient reducing activity. These results revealed that the sodium lactate treatment had a positive relationship with glycolytic rate and promoted the increase of glycolysis rate. These results may be partially explained the reason why sodium lactate usage can promote color stability via increase of glycolysis rate.