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A novel method to stabilize meat colour: ligand coordinating with hemin
Cunliu Zhou1, Shengjiang Tan1, Jun Li1
1School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009 China.
Journal of Food Science and Technology
|May 31, 2014
Summary
Carbon monoxide (CO) and L-cysteine can form stable complexes with hemin, acting as potential cured cooked-meat pigments (CCMP). These CO-hemin and L-cysteine hemin complexes exhibit a bright red color, suitable for meat product manufacturing.
Area of Science:
- Food Chemistry
- Biochemistry
- Material Science
Background:
- Hemin, a pigment containing haem iron, is crucial in meat products.
- Developing stable, food-grade pigments is essential for the meat industry.
- Carbon monoxide (CO), L-cysteine, and L-histidine are potential ligands for hemin coordination.
Purpose of the Study:
- To investigate the coordination of CO, L-cysteine, and L-histidine with hemin chloride.
- To evaluate the potential of resulting hemin complexes as cured cooked-meat pigments (CCMP).
Main Methods:
- Coordination reactions between hemin chloride and ligands in the presence of sodium dithionite.
- Analysis of complex formation and decomposition.
- Assessment of complex stability under varying light and temperature conditions.
- Sensory evaluation of the color properties of the complexes.
Main Results:
- CO and L-cysteine successfully formed stable complexes with hemin (CO-hemin and L-cysteine hemin) in the presence of sodium dithionite.
- L-histidine did not react with hemin under the tested conditions.
- Both CO-hemin and L-cysteine hemin complexes could decompose to release hemin.
- Light and temperature significantly influenced the stability of these hemin complexes.
- Sensory evaluation confirmed a bright red color for both CO-hemin and L-cysteine hemin.
Conclusions:
- CO-hemin and L-cysteine hemin are viable candidates for cured cooked-meat pigments (CCMP).
- The stability and color properties of these complexes are influenced by environmental factors.
- Further research can optimize their application in meat product manufacturing.
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