Effect and mechanism of chemical/physical methods to modulate the structure of myoglobin and meat color
BAI Yiwen1,2,3,4, KE Zhigang1,2,3,4, ZHOU Xuxia1,2,3,4, DING Yuting1,2,3,4*
1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China) 2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China) 3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China) 4(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
Abstract: Meat color, which is mainly determined by the structure of myoglobin, is an important factor affecting consumers' purchase intention. The fresh meat is bright red because it is rich in oxymyoglobin. With the decrease of freshness, oxymyoglobin is oxidized to metmyoglobin, and the meat color gradually becomes dark and brown which greatly weakens its commercial value. It is of great significance to modulate the meat color by changing the structure of myoglobin for improving its commercial value. This paper reviews the chemical and physical methods which can modulate the meat color by changing the structure of myoglobin, including colored by nitrite, botanical coloring agents, nitric oxide (NO), carbon monoxide (CO), cold plasma (CP), plasma-activated water (PAW), etc. It looks forward to the operation mechanisms, advantages and disadvantages, and application prospects of the above methods, to provide a reference for related research and industrial applications.
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