A myoglobin color-aiding method and device coupled with plasma-activated water, physical field and electrochemical multi-source

A plasma and myoglobin technology, applied in the field of food, can solve the problems of weak color-aiding effect, and achieve the effects of increasing color-aiding effect, improving penetration, and improving water retention.
CN112931763BActive Publication Date: 2022-03-18ZHEJIANG UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ZHEJIANG UNIV OF TECH
Publication Date
2022-03-18

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Abstract

The invention relates to a myoglobin color-improving method and device coupled with plasma activated water, physical field and electrochemical multi-source, which prepares activated water with high color-improving effect and improves the color development speed. Use discharge plasma to treat the aqueous solution to prepare plasma activated water. In order to increase the color-aiding effect of NO on the meat, high-frequency alternating electromagnetic field treatment is carried out before the color of the meat to be developed to promote the rearrangement of protein molecules in the meat. Promote the combination of myoglobin and auxochrome, and through the influence of ionic bonds and hydrogen bonds between and within the myofibrillar protein, it leads to the reduction of α helix and the increase of β sheet, thereby improving the water retention of meat products and improving Improve the retention rate of plasma-activated water in meat products, and finally achieve the purpose of enhancing the color development effect; increase the permeability of meat cell membranes, thereby improving the penetration of NO in plasma-activated water and speeding up the color development process.
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Description

technical field

[0001] The invention belongs to the field of food, and relates to a method for improving the color of myoglobin, in particular to a method for improving the color development effect of plasma-activated water and eliminating its negative impact on the quality of processed meat. Electrochemical multi-source coupled myoglobin color aiding method and device. Background technique

[0002] Color is an important quality characteristic that affects the marketability of meat, and is a commonly used indicator of meat quality and freshness. The color of meat is related to the content and chemical state of myoglobin (Mb). Myoglobin, present in lean tissue of all animals, stores and delivers oxygen by reversibly binding to oxygen molecules, thereby providing a substrate for mitochondrial respiration. Pork and poultry generally contain less myoglobin than beef and are therefore lighter in color than beef.

[0003] The chemical basis of the color change of meat products ...

Claims

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