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| Progress in the Physicochemical Properties of Myoglobin and Factors influencing Meat Color Stability |
| ZHU Hongxing1, SUN Chong2, WANG Daoying2, XU Weimin1,2,*, GE Qingfeng1 |
| 1.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 2.Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract Myoglobin (Mb) is the main component of red pigment in muscle tissue, and its content has a significant positive correlation with meat color. There are three main forms of myoglobin: purple-red deoxymyoglobin, bright red oxymyoglobin and brown metmyoglobin. During the storage and processing of meat, discoloration is a common phenomenon, which is caused by the transformation of different forms of Mb into each other and the formation of complexes between Mb and exogenous chemicals. In this review, the physical and chemical properties of Mb, and the reported analytical methods for qualitative and quantitative determination of different forms of Mb are discussed, and the factors influencing meat color stability, such as storage and processing temperature, pH value, irradiation, modified atmosphere packaging, proteins, enzymes, antioxidants and lipids, are summarized. Hopefully, this review will provide a theoretical basis for the regulation of meat color.
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2019, Vol. 33 
