Sodium lactate influences myoglobin redox stability in vitro

Injection-enhancement of beef with lactate improves color stability; however, the mechanism is unclear. Thus, our objectives were to assess the effects of sodium lactate on equine myoglobin redox stability in vitro. Oxymyoglobin at pH 5.6 (50 mM sodium citrate) and pH 7.4 (50 mM sodium phosphate) wa...

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Bibliographic Details
Published in:Meat science 2008-04, Vol.78 (4), p.529-532
Main Authors: Mancini, R.A., Ramanathan, R.
Format: Article
Language:English
Subjects:
antioxidant activity
antioxidants
beef
Beef color
beef quality
Biological and medical sciences
color
color stability
Enhancement
Food industries
food preservatives
food storage
Fundamental and applied biological sciences. Psychology
in vitro studies
intramuscular injection
Lactate
lactates
marinating
Meat and meat product industries
metmyoglobin
Myoglobin
oxidative stability
redox reactions
Redox stability
storage quality
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Summary:Injection-enhancement of beef with lactate improves color stability; however, the mechanism is unclear. Thus, our objectives were to assess the effects of sodium lactate on equine myoglobin redox stability in vitro. Oxymyoglobin at pH 5.6 (50 mM sodium citrate) and pH 7.4 (50 mM sodium phosphate) was incubated at 4 °C with lactate (0, 5, 10, 100, or 200 mM) and myoglobin redox form was determined using absorbance spectra. Metmyoglobin formation at pH 5.6 and 7.4 was significantly ( P < 0.05) decreased by lactate at concentrations of 100 and 200 mM. In general, increasing lactate concentration from 100 to 200 mM increased ( P < 0.05) oxymyoglobin redox stability. This effect of lactate on myoglobin redox stability could be partially responsible for the improved color stability associated with lactate injection-enhanced beef products. Further work should determine the effect of lactate on beef myoglobin.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2007.07.010