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<p>This study investigated the relationship between meat color changes and lipid oxidation in camel air-dried meat processing, comparing a control (Con), chlorogenic acid (CGA) (inhibition of enzymatic oxidation), Ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) (inhibition of autoxidation) and exogenous lipoxygenase. The results indicated that the CGA exhibited significantly reduced lipid oxidation [Thiobarbituric acid reactive species (TBARS) = 1.72 ± 0.06&#xa0;mg/kg] at the end of air drying, and flesh color (a = 5.46 ± 0.30, high-metal myoglobin (MMb) = 41.82% ± 0.39%) was significantly higher than that in the other groups. Additionally, Principal Components Analysis (PCA) indicated that the CGA was more distant from MMb and lipid oxidation products (hexanal and heptanal) than the EDTA-2Na. Therefore, inhibition of enzymatic oxidation by CGA was better effective in delaying color deterioration than inhibition of autoxidation by EDTA-2Na. This study establishes enzymatic oxidation as the key pathway-specific target for controlling color quality in camel dried meat, offering a crucial theoretical foundation for the precise optimization of antioxidant strategies.</p>

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The influence of inhibiting lipoxygenase and autooxidation on the color stability of dried camel meat

  • 期刊论文

  • 发表日期：

    2026年4月15日

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  • Hongyan Yu,
  • Lingrui Li,
  • Nanqi Li,
  • Yiqing Hu,
  • Qingling Wang,
  • Shiling Lu,
  • Jingyun Wang,
  • Xin Guo

摘要

This study investigated the relationship between meat color changes and lipid oxidation in camel air-dried meat processing, comparing a control (Con), chlorogenic acid (CGA) (inhibition of enzymatic oxidation), Ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) (inhibition of autoxidation) and exogenous lipoxygenase. The results indicated that the CGA exhibited significantly reduced lipid oxidation [Thiobarbituric acid reactive species (TBARS) = 1.72 ± 0.06 mg/kg] at the end of air drying, and flesh color (a = 5.46 ± 0.30, high-metal myoglobin (MMb) = 41.82% ± 0.39%) was significantly higher than that in the other groups. Additionally, Principal Components Analysis (PCA) indicated that the CGA was more distant from MMb and lipid oxidation products (hexanal and heptanal) than the EDTA-2Na. Therefore, inhibition of enzymatic oxidation by CGA was better effective in delaying color deterioration than inhibition of autoxidation by EDTA-2Na. This study establishes enzymatic oxidation as the key pathway-specific target for controlling color quality in camel dried meat, offering a crucial theoretical foundation for the precise optimization of antioxidant strategies.