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Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat

文献类型： 外文期刊

作者： Zhang, Muhan 1 ; Yan, Weili 1 ; Wang, Daoying 1 ; Xu, Weimin 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： Myoglobin; Hemin; Iron; Lipid Oxidation; Water Holding Capacity

期刊名称：ANIMAL BIOSCIENCE

ISSN： 2765-0189

年卷期： 2021 年 34 卷 8 期

页码：

收录情况： SCI

摘要： Objective: The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. Methods: Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl3, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde, meat color, tenderness, water holding capacity and morphology of meat was evaluated. Results: Hemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field nuclear magnetic resonance measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle. Conclusion: The results indicated that hemin may have economic benefit for the industry based on its advantage in improving water holding capacity and quality of meat.

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