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DOI: https://doi.org/10.5713/ajas.20.0529    [Accepted] Published online November 9, 2020.
Effect of myoglobin, hemin and ferric iron on quality of chicken breast meat
Muhan Zhang1  , Weili Yan1  , Daoying Wang1,*  , Weimin Xu1 
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
Correspondence:  Daoying Wang,Email: daoyingwang@yahoo.com
Received: 27 July 2020   • Revised: 19 September 2020   • Accepted: 27 July 2020
Abstract
Objective
The objective was to evaluate the impact of different forms of iron including myoglobin, hemin and ferric chloride on the quality of chicken breast meat.
Methods
Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl3, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde (MDA), meat color, tenderness, water holding capacity and morphology of meat was evaluated.
Results
Hemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field NMR measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle.
Conclusion
The results indicated that hemin may have economic benefit for the industry based on its advantage on water holding capacity and quality of meat.
Keywords: Myoglobin; Hemin; Iron; Lipid Oxidation; Water Holding Capacity


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