Analysis of Myoglobin Stability and Bacterial Community Diversity in Mutton Chop Rolls During Cold Preservation

  • Xue-Qi Zhang
  • Tao Jiang
  • Na Guo
  • Li BaiEmail author
  • Dong-Mei Zhao


The nutritional value of mutton chop rolls is gradually recognized by people, but it is easy to cause microbial contamination during storage, leading to spoilage and shortening of storage time. The bacterial diversity of mutton chop rolls in different cold preservation time was analyzed to explore the main pathogens of spoilage of mutton chop rolls. At the same time, the oxidative state of myoglobin and the change of mitochondrial Metmyoglobin (MMb) Reduction Ability (MRA) in different cold preservation were studied. It lays a foundation for further study on the mechanism of meat color stabilization of mutton chop rolls during cold preservation. A total of 10,123,180 effective Tags were obtained from three samples with different cold preservation time by high throughput sequencing. The relative abundance of Pseudomonas was the highest in the samples refrigerated for 8 days, Acinetobacter, Brochothrix and Lactobacillales showed the highest relative abundance in the samples refrigerated for 4 days, which were closely related to the deterioration of mutton chop rolls and color deterioration. With the increase of cold preservation time, Oxymyoglobin (OMb) content decreased and Metmyoglobin (MMb) content increased. MRA was negatively correlated with MMb. The content of NADH was extremely significant difference with OMb and MMb. At the same time, the content of NADH was a significant difference with MRA. This study provides theoretical basis for prolonging the shelf life, maintaining meat color stability, improving the quality of mutton chop rolls. And it also plays a certain role in promoting the production and consumption of chilled meat.



This work was supported by Grants from Heilongjiang oriental college key scientific research project (HDFHX170103, HDFHX170105, HDFHX170101, HDFHX170116). Heilongjiang higher education teaching reform research project (SJGY20180407, SJGY20170317).

Compliance with Ethical Standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

284_2020_1873_MOESM1_ESM.doc (38 kb)
Supplementary file1 (DOC 38 kb)


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2020

Authors and Affiliations

  • Xue-Qi Zhang
    • 1
    • 2
  • Tao Jiang
    • 1
  • Na Guo
    • 1
  • Li Bai
    • 1
    Email author
  • Dong-Mei Zhao
    • 1
  1. 1.Department of Food and Environment EngineeringHeilongjiang East UniversityHarbinChina
  2. 2.College of Life SciencesHeilongjiang UniversityHarbinChina

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