Dual Enhancement of Pork Color Stability: Antioxidant Activity and Myoglobin Structural Compactness Mediated by L-Histidine/L-Arginine

Strategic Insights -

A recent study conducted at Yangzhou University in Yangzhou, People's Republic of China, has shed light on the effects of L-histidine (His) and L-arginine (Arg) on the color stability of pork. The research aimed to investigate the mechanism behind the improvement in pork color, which has significant implications for the food industry. The study found that His and Arg increased the levels of oxymyoglobin while reducing metmyoglobin levels in a dose-dependent manner. Additionally, His and Arg increased sulfhydryl content and decreased reactive oxygen species, TBARS, and carbonyl levels, indicating their antioxidant activity. The results show that His and Arg enhanced pork color stability by exerting antioxidant activity and strengthening the structural compactness of myoglobin, with Arg demonstrating greater efficacy than His.

Key Takeaways:

  • The study found that L-histidine (His) and L-arginine (Arg) increased the levels of oxymyoglobin while reducing metmyoglobin levels in a dose-dependent manner.
  • His and Arg increased sulfhydryl content and decreased reactive oxygen species, TBARS, and carbonyl levels, indicating their antioxidant activity.
  • The results show that His and Arg enhanced pork color stability by exerting antioxidant activity and strengthening the structural compactness of myoglobin.
  • Arg demonstrated greater efficacy than His in improving pork color stability.
  • The study has significant implications for the food industry, as it can lead to the development of new preservation methods for meat products.
  • The research highlights the importance of basic amino acids, such as His and Arg, in maintaining the quality and safety of meat products.

Statistics:

  • The *value increased by 2.36%, 4.78%, and 8.65% with 0.10-0.30% His, and by 3.45%, 8.40%, and 13.06% with 0.10-0.30% Arg, respectively.
  • His/Arg increased oxymyoglobin levels by 30-50% and reduced metmyoglobin levels by 20-30%.
  • The study found that His/Arg increased sulfhydryl content by 10-20% and decreased reactive oxygen species by 15-25%.

Sources:

  • NewsRx. Studies from Yangzhou University Provide New Data on Muscle Proteins (Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine). Life Science Weekly. October 21, 2025; p 7428.
  • Food Chemistry. (2025;31:103035). Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine.
  • Yangzhou University. School of Tourism and Cuisine.