Preventive effect of lactic acid bacteria cell-free supernatant on myoglobin oxidation in tuna (Thunnus orientalis) muscle
2023
Jo, D.M. | Song, M.R. | Park, S.K. | Cho, K.J. | Choi, J.H. | Kim, Y.M.
Myoglobin (Mb) is responsible for the majority of the red color in tuna red muscle meat. With progressive Mb oxidation, meat coloration changes from red to brown due to an increase in met-Mb content. This study investigated the effects of lactic acid bacteria (LAB) on the prevention of Mb discoloration in tuna. Crude myoglobin extract (CME) from tuna was treated with LAB cell-free supernatant (LCFS) under various conditions. The preventive effect on the discoloration of Mb was evaluated based on analyses of the visible absorption spectrum intensity and relative contents of oxy-Mb. Treatment with 10 % LCFS exhibited a strong preventive effect on the discoloration of CME compared to the control samples (treated with distilled water and culture medium). The results obtained in this study would provide an industrial approach for preventing discoloration of tuna meat using LAB.
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