Science and Technology of Food Industry

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Effect of Succinate addition on color and metmyoglobin percentage of ground beef[J]. Science and Technology of Food Industry, 2013, (15): 270-272. DOI: 10.13386/j.issn1002-0306.2013.15.058
Citation: Effect of Succinate addition on color and metmyoglobin percentage of ground beef[J]. Science and Technology of Food Industry, 2013, (15): 270-272. DOI: 10.13386/j.issn1002-0306.2013.15.058
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Effect of Succinate addition on color and metmyoglobin percentage of ground beef

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  • Different concentration of succinate ( 0, 4, 6, 8mmol /L) were added to ground beef and color, Mb and MetMb percentage, TBARS and pH was analyzed to study the effect of succinate- succinate dehydrogenase on MetMb reduction.The results indicated that low concentration ( 4 ～ 6mmol /L) of succinate addition improved meat redness, increased Mb percentage, decreased MetMb percentage, but had no effect on TBARS.
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