title: A novel method to stabilize meat colour: ligand coordinating with hemin.
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.
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009 China.
authors.forename: Cunliu
authors.initials: C
authors.lastname: Zhou
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009 China.
authors.forename: Shengjiang
authors.initials: S
authors.lastname: Tan
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009 China.
authors.forename: Jun
authors.initials: J
authors.lastname: Li
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009 China.
authors.forename: Xiaoyan
authors.initials: X
authors.lastname: Chu
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009 China.
authors.forename: Kezhou
authors.initials: K
authors.lastname: Cai
keywords: Coordination complex; Cured cooked-meat pigments (CCMP); Hemin; Ligand; Stabilization