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

Animal and Food Sciences

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

16 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

Funding 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.

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

Engineering (all)
Agricultural and Biological Sciences (all)

Access to Document

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

Cite this

@inbook{b5183ab0c3e04930ae02f8240a339cfa,

title = "Proteomics of Color in Fresh Muscle Foods",

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.",

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

author = "Nair, {Mahesh N.} and Costa-Lima, {Bruno R.C.} and {Wes Schilling}, M. and Suman, {Surendranath P.}",

note = "Funding 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. Publisher Copyright: {\textcopyright} 2017 Elsevier Inc. All rights reserved.",

year = "2017",

month = apr,

day = "5",

doi = "10.1016/B978-0-12-804007-2.00010-2",

language = "English",

isbn = "9780128040072",

pages = "163--175",

booktitle = "Proteomics in Food Science",

}

TY - CHAP

T1 - Proteomics of Color in Fresh Muscle Foods

AU - Nair, Mahesh N.

AU - Costa-Lima, Bruno R.C.

AU - Wes Schilling, M.

AU - Suman, Surendranath P.

N1 - Funding 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. Publisher Copyright: © 2017 Elsevier Inc. All rights reserved.

PY - 2017/4/5

Y1 - 2017/4/5

N2 - 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.

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.

KW - Color defect

KW - Color stability

KW - Lipid oxidation

KW - Mass spectrometry

KW - Meat color

KW - Myoglobin

KW - Pigment

KW - Primary structure

KW - Redox form

KW - Sarcoplasmic proteome

UR - http://www.scopus.com/inward/record.url?scp=85040586673&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85040586673&partnerID=8YFLogxK

U2 - 10.1016/B978-0-12-804007-2.00010-2

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

M3 - Chapter

AN - SCOPUS:85040586673

SN - 9780128040072

SP - 163

EP - 175

BT - Proteomics in Food Science

ER -

Proteomics of Color in Fresh Muscle Foods

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this