Proteomics of Color in Fresh Muscle Foods

Mahesh N. Nair; Bruno R.C. Costa-Lima; M. Wes Schilling; Surendranath P. Suman

doi:10.1016/B978-0-12-804007-2.00010-2

Proteomics of Color in Fresh Muscle Foods

Mahesh N. Nair, Bruno R.C. Costa-Lima, M. Wes Schilling, Surendranath P. Suman

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

19 Scopus citations

Abstract

Color and appearance of fresh muscle foods critically influence the consumers' purchase decisions. Myoglobin is the sarcoplasmic heme protein responsible for the color of meats. The interactions of myoglobin with other biomolecules in the post-mortem skeletal muscles govern the color of fresh muscle foods. Advances in proteomics offer valuable tools to characterize fundamental bases of these interactions and explain color phenomena in red and white meats. This chapter deals with the current research on the applications of proteomics to elucidate color biochemistry in fresh beef, pork, chicken, and fish.

Original language	English
Title of host publication	Proteomics in Food Science
Subtitle of host publication	From Farm to Fork
Pages	163-175
Number of pages	13
ISBN (Electronic)	9780128040577
DOIs	https://doi.org/10.1016/B978-0-12-804007-2.00010-2
State	Published - Apr 5 2017

Bibliographical note

Publisher Copyright:
© 2017 Elsevier Inc. All rights reserved.

Keywords

Color defect
Color stability
Lipid oxidation
Mass spectrometry
Meat color
Myoglobin
Pigment
Primary structure
Redox form
Sarcoplasmic proteome

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

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10.1016/B978-0-12-804007-2.00010-2

Cite this

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abstract = "Color and appearance of fresh muscle foods critically influence the consumers' purchase decisions. Myoglobin is the sarcoplasmic heme protein responsible for the color of meats. The interactions of myoglobin with other biomolecules in the post-mortem skeletal muscles govern the color of fresh muscle foods. Advances in proteomics offer valuable tools to characterize fundamental bases of these interactions and explain color phenomena in red and white meats. This chapter deals with the current research on the applications of proteomics to elucidate color biochemistry in fresh beef, pork, chicken, and fish.",

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AB - Color and appearance of fresh muscle foods critically influence the consumers' purchase decisions. Myoglobin is the sarcoplasmic heme protein responsible for the color of meats. The interactions of myoglobin with other biomolecules in the post-mortem skeletal muscles govern the color of fresh muscle foods. Advances in proteomics offer valuable tools to characterize fundamental bases of these interactions and explain color phenomena in red and white meats. This chapter deals with the current research on the applications of proteomics to elucidate color biochemistry in fresh beef, pork, chicken, and fish.

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KW - Color stability

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KW - Primary structure

KW - Redox form

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ER -

Proteomics of Color in Fresh Muscle Foods

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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