Volume 16 Issue 3
Jun.  2020
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HUANG Hui, SUN Shenyu, WEI Ya, LI Laihao, YANG Xianqing, HAO Shuxian, CEN Jianwei, ZHAO Yongqiang, CHEN Shengjun, LIN Zhi. Research progress on color transformation of red meat during storage[J]. South China Fisheries Science, 2020, 16(3): 119-124. DOI: 10.12131/20190170
Citation: HUANG Hui, SUN Shenyu, WEI Ya, LI Laihao, YANG Xianqing, HAO Shuxian, CEN Jianwei, ZHAO Yongqiang, CHEN Shengjun, LIN Zhi. Research progress on color transformation of red meat during storage[J]. South China Fisheries Science, 2020, 16(3): 119-124. DOI: 10.12131/20190170
shu

Research progress on color transformation of red meat during storage

  • 1.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/National R&D Center for Aquatic Product Processing/Key Laboratory of Aquatic Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China

  • 2.

    College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 2013306, China

  • 3.

    Guangdong Shunxin Ocean Fishery Group Co. Ltd., Yangjiang 529800, China

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  • Received Date: September 19, 2019
  • Revised Date: January 15, 2020
  • Accepted Date: February 12, 2020
  • Available Online: February 20, 2020
    Graphical Abstract
    • Abstract

  • Meat color is the most direct index of meat quality, and the correlation between its changes during storage and quality has been a hotspot in recent years. The paper reviews the relationship between myoglobin and meat color change, discusses the main influencing factors, and investigates the mitochondrial regulation of meat color by affecting the presence of myoglobin. The review provides a theoretical basis for the preservation technology of meat color during storage.

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    • References (55)
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