This work investigated the interrelationship among myoglobin, lipid, and protein oxidations in rabbit meat during refrigerated and superchilled storage. Peroxide value gradually increased (p < 0.05) and decreased thereafter (p > 0.05) with increased storage time for both storage treatments. Thiobarbituric acid-reactive substances (TBARS) significantly increased (p < 0.05) throughout the storage time for the storage temperature considered. The metmyoglobin proportion markedly increased (p < 0.05) and remained constant thereafter (p > 0.05). For both storage temperature levels, the extractable heme iron content significantly declined (p < 0.05), whereas non-heme iron content considerably increased (p < 0.05). With prolonged storage time, the protein carbonyl content significantly increased (p < 0.05), along with significant loss in sulfhydryl content (p < 0.05). Superchilled samples maintained lower rates of increase in metmyoglobin content, TBARS, and protein carbonyl content compared with refrigerated samples. Moreover, principal component analysis presented good correlations between TBARS, protein carbonyls and metmyoglobin content. Taken together, myoglobin, lipid and protein oxidations occurred concurrently in rabbit meat during both storage treatments and each oxidation process seemed to promote the other.

这项工作研究了冷藏和过冷存储期间兔肉中肌红蛋白，脂质和蛋白质氧化之间的相互关系。 两种储存处理的储存时间均增加，过氧化物值逐渐增加（p  <0.05），然后降低（p > 0.05）。 在考虑的存储温度下，整个存储时间内，硫代巴比妥酸反应性物质（TBARS）显着增加（p <0.05）。肌红蛋白比例显着增加（p  <0.05），此后保持恒定（p  > 0.05）。对于两种储存温度水平，可提取的血红素铁含量均显着下降（p <0.05），而非血红素铁含量显着增加（p  <0.05）。随着存储时间的延长，蛋白质羰基含量显着增加（p  <0.05），同时巯基含量显着减少（p  <0.05）。与冷藏样品相比，过冷样品的肌红蛋白含量，TBARS和蛋白质羰基含量的增加率较低。此外，主成分分析显示了TBARS，蛋白质羰基化合物和肌红蛋白含量之间的良好相关性。两者合计，在两种存储处理过程中，兔肉中的肌红蛋白，脂质和蛋白质的氧化同时发生，并且每个氧化过程似乎都促进了彼此的氧化。