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.
|Title of host publication||Proteomics in Food Science|
|Subtitle of host publication||From Farm to Fork|
|Number of pages||13|
|State||Published - Apr 5 2017|
Bibliographical noteFunding Information:
The authors are thankful to SERB, New Delhi, Government of India for grant under Early Career Research (ECR) scheme (File no. ECR/2016/001404). We are also thankful to Prof. Sivaji Bandyopadhyay, Director, National Institute of Technology, Silchar for his continuous encouragement and inspiration in conducting this work.
© 2017 Elsevier Inc. All rights reserved.
- Color defect
- Color stability
- Lipid oxidation
- Mass spectrometry
- Meat color
- Primary structure
- Redox form
- Sarcoplasmic proteome
ASJC Scopus subject areas
- Engineering (all)
- Agricultural and Biological Sciences (all)