Abstract
Carbon monoxide (CO), L-cysteine and L-histidine were tested to coordinate with hemin chloride (pigment containing haem iron). In the presence of sodium dithionite, both CO and L-cysteine could react with hemin to afford respectively the corresponding complexes: CO-hemin and L-cysteine hemin; while L-histidine could not react with hemin. Both CO-hemin and L-cysteine hemin could decompose and release the corresponding ligand to generate hemin. Both light and temperature had an obvious effect on stabilization of these complexes. By sensory evaluation, both CO-hemin and L-cysteine hemin have bright red colour and show a potential as cured cooked-meat pigments (CCMP) in the manufacture of meat product.
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Acknowledgments
This study was supported by Anhui Science & Technology Department (project nr 08010301080) and Hefei University of Technology (project nr 2009cxsy207). We are grateful to Yang Yi and Sun Hui for their help in sample analysis.
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Zhou, C., Tan, S., Li, J. et al. A novel method to stabilize meat colour: ligand coordinating with hemin. J Food Sci Technol 51, 1213–1217 (2014). https://doi.org/10.1007/s13197-012-0625-z
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DOI: https://doi.org/10.1007/s13197-012-0625-z