Study On The Molecular Mechanism And Application Of The Interaction Between Ultra-high Pressure And L-ascorbic Acid In Regulating The Color Of Chilled Meat

High pressure process(HPP),as a non thermal food processing technology with great commercial prospects,has shown significant advantages in meat quality improvement,microbial control,nutrient protection and so on.However,meat products treated with HPP will produce obvious whitening phenomenon,which directly reduces the acceptability of consumers,and has become a key problem restricting the industrialization of HPP meat products.Therefore,it is of great significance to explore the whitening mechanism and improvement ways of meat color under pressure for promoting the development of meat HPP technology.This study is based on the preliminary work of L-ascorbic acid to improve the color of compressed meat products.The molecular mechanism of the interaction between HPP and L-ascorbic acid in regulating the color of chilled meat was analyzed from the perspective of the correlation between mitochondrial structural characteristics,mitochondrial functional characteristics and myoglobin redox status and the color of chilled meat products.The main conclusions were as follows:(1)300 MPa HPP could significantly increase the L~*and a~*values of chilled meat(P<0.05),and the appearance of chilled meat was pink.(2)Pressure level and holding time had significant effects on mitochondrial structure and electron chain transfer mediated methemoglobin reduction activity(MRA)(P<0.05).With the increase of pressure level and holding time,mitochondrial membrane permeability increased significantly,while electron chain transfer mediated MRA decreased significantly(P<0.05);When the pressure level reached 300 MPa,the mitochondria did not have complete structure,but still had MRA activity.(3)With the increase of pressure level and holding time,the activity of metmyoglobin(Met Mb)reductase increased significantly(P<0.05),the reduction ability of met Mb increased significantly,and then the relative content of oxymyoglobin(Oxymb)increased.(4)The addition of 0.2%L-AA could significantly increase the activity of met Mb reductase(P<0.05),significantly promote the reduction of met Mb,delay the storage accumulation of Met Mb(P<0.05),increase the relative content of oxymb,significantly increase the a~*value of pressure cooling meat(P<0.05),and improve the color and stability of pressure cooling meat.(5)0.2%L-AA significantly increased the permeability of mitochondrial membrane and decreased the ability of electron chain transfer mediated MRA(P<0.05),which was not affected by the holding time and pressure level.