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Effects of plasma activated solution on the colour and structure of metmyoglobin and oxymyoglobin

Jun-Hu Cheng1, Ya-Qi Chen1, Da-Wen Sun2

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.

Food Chemistry
|March 17, 2021
PubMed

Keywords:
DiscolourationMetmyoglobinOxymyoglobinPlasma activated solutionStructure

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