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The relation between evaluation of meat color and the peak position in Soret absorbance region using myoglobin extract.

Number: pap. ID: 411

Author(s) : SUZUKI T., WATANABE M., SHIRAISHI M., et al.

Summary

It is known that the metmyoglobin (metMb) % in a red meat for beef or fish, which is an index of meat color, often gives significant different values depending on the measurement methods. In this study, the authors newly focused on the change of peak position in Soret region spectrum which shows a large peak around 400 nm in myoglobin(Mb) absorbance spectra, then examined the correlation between the peak position change and metMb% of tuna meat extract, purified Mb from tuna meat, and beef during frozen storage. Both metMb% estimated for the meat extract and purified Mb solution increased with storage time. At the same time, the positions of the peaks in Soret region showed shifting to blue color wave region as the metMb% increased. The degree of the peak position shifting exhibited a good liner correlation with metMb%. From these results, it is suggested that the measurement of the peak position in Soret region has a potential possibility as a novel and easy method for evaluation of meat color.

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Pages: 7 p.

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Details

  • Original title: The relation between evaluation of meat color and the peak position in Soret absorbance region using myoglobin extract.
  • Record ID : 30002931
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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