The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing
The study investigated the impact of low-dose sodium nitrite on yak meat color and mitochondrial functional characteristics during the wet curing. The results showed that sodium nitrite significantly enhanced the redness (a⁎ value) of yak meat by increasing the activities of mitochondrial complexes...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009830 |
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| author | Zhuo Wang Jibing Ma Guoyuan Ma Qunli Yu Ling Han Li Zhang |
| author_facet | Zhuo Wang Jibing Ma Guoyuan Ma Qunli Yu Ling Han Li Zhang |
| author_sort | Zhuo Wang |
| collection | DOAJ |
| description | The study investigated the impact of low-dose sodium nitrite on yak meat color and mitochondrial functional characteristics during the wet curing. The results showed that sodium nitrite significantly enhanced the redness (a⁎ value) of yak meat by increasing the activities of mitochondrial complexes I, II, III and IV, which are critical for electron transport and aerobic respiration. Additionally, sodium nitrite reduced mitochondrial swelling and membrane permeability, and slowed the production of lipid oxidation products, indicating protective effects against mitochondrial damage and preserving mitochondrial integrity. Correlation analysis and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) identified mitochondrial complex I activity, NADH-dependent metmyoglobin reductase activity, and specific lipid oxidation products as key factors influencing the a⁎ value of yak meat. These findings highlighted the significant role of mitochondrial function and structure in meat color stability. |
| format | Article |
| id | doaj-art-c204b90cd3be470b9abe98a64673a471 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-c204b90cd3be470b9abe98a64673a4712025-02-12T05:31:56ZengElsevierFood Chemistry: X2590-15752025-01-0125102095The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curingZhuo Wang0Jibing Ma1Guoyuan Ma2Qunli Yu3Ling Han4Li Zhang5College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaAcademy of Animal Science and Veterinary Medicine, Qinghai University, Xining 810016, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Corresponding authors.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Corresponding authors.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaThe study investigated the impact of low-dose sodium nitrite on yak meat color and mitochondrial functional characteristics during the wet curing. The results showed that sodium nitrite significantly enhanced the redness (a⁎ value) of yak meat by increasing the activities of mitochondrial complexes I, II, III and IV, which are critical for electron transport and aerobic respiration. Additionally, sodium nitrite reduced mitochondrial swelling and membrane permeability, and slowed the production of lipid oxidation products, indicating protective effects against mitochondrial damage and preserving mitochondrial integrity. Correlation analysis and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) identified mitochondrial complex I activity, NADH-dependent metmyoglobin reductase activity, and specific lipid oxidation products as key factors influencing the a⁎ value of yak meat. These findings highlighted the significant role of mitochondrial function and structure in meat color stability.http://www.sciencedirect.com/science/article/pii/S2590157524009830Low-dose sodium nitriteYak meat colorMitochondrial function and structureLipid oxidation productsOPLS-DA |
| spellingShingle | Zhuo Wang Jibing Ma Guoyuan Ma Qunli Yu Ling Han Li Zhang The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing Food Chemistry: X Low-dose sodium nitrite Yak meat color Mitochondrial function and structure Lipid oxidation products OPLS-DA |
| title | The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing |
| title_full | The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing |
| title_fullStr | The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing |
| title_full_unstemmed | The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing |
| title_short | The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing |
| title_sort | mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing |
| topic | Low-dose sodium nitrite Yak meat color Mitochondrial function and structure Lipid oxidation products OPLS-DA |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009830 |
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