A novel method to stabilize meat colour: ligand coordinating with hemin

作者：Zhou, Cunliu^*; Tan, Shengjiang; Li, Jun; Chu, Xiaoyan; Cai, Kezhou

来源：Journal of Food Science and Technology-Mysore, 2014, 51(6): 1213-1217.

DOI：10.1007/s13197-012-0625-z

• Hemin
• Coordination complex
• Cured cooked-meat pigments (CCMP)
• Ligand
• Stabilization

Carbon monoxide (CO), L-cysteine and L-histidine were tested to coordinate with hemin chloride (pigment containing haem iron). In the presence of sodium dithionite, both CO and L-cysteine could react with hemin to afford respectively the corresponding complexes: CO-hemin and L-cysteine hemin; while L-histidine could not react with hemin. Both CO-hemin and L-cysteine hemin could decompose and release the corresponding ligand to generate hemin. Both light and temperature had an obvious effect on stabilization of these complexes. By sensory evaluation, both CO-hemin and L-cysteine hemin have bright red colour and show a potential as cured cooked-meat pigments (CCMP) in the manufacture of meat product.

• 出版日期2014-6
• 单位合肥工业大学