Cheng Jun-Hu, Chen Ya-Qi, Sun Da-Wen
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: http://www.ucd.ie/refrig.
Food Chem. 2021 Aug 15;353:129433. doi: 10.1016/j.foodchem.2021.129433. Epub 2021 Mar 10.
Effects of plasma-activated solution (PAS) on the colour and structure of metmyoglobin (metMb) and oxymyoglobin (oxyMb) were investigated and the relationship between discolouration and structure changes was clarified for the first time. Results showed that the colour of PAS-treated metMb faded first, followed by green discolouration, while PAS-treated oxyMb turned from bright red to reddish-brown and then towards green in the end. It was due to the accumulation of HO, nitrite and nitrate in PAS with prolonging plasma treatment times. Also, the low concentrations of active species in PAS cannot influence the colour and structure of metMb and oxyMb. The accumulation of active species of HO in PAS was the main reason for destructing myoglobin structure and transforming its colour with prolonging treatment time. Therefore, the concentration of HO should be adjusted to a low level for treating red meats as their colour appearance is mainly determined by metMb and oxyMb.
研究了等离子体活化溶液（PAS）对高铁肌红蛋白（metMb）和氧合肌红蛋白（oxyMb）颜色和结构的影响，并首次阐明了变色与结构变化之间的关系。结果表明，经PAS处理的metMb颜色先褪去，随后出现绿色变色，而经PAS处理的oxyMb则从鲜红色变为红棕色，最终变为绿色。这是由于随着等离子体处理时间的延长，PAS中羟基自由基（HO）、亚硝酸盐和硝酸盐的积累所致。此外，PAS中低浓度的活性物质不会影响metMb和oxyMb的颜色和结构。随着处理时间的延长，PAS中HO活性物质的积累是破坏肌红蛋白结构并改变其颜色的主要原因。因此，在处理红肉时，应将HO的浓度调整到较低水平，因为红肉的颜色外观主要由metMb和oxyMb决定。
