Chemical and Biochemical Aspects of Color in Muscle Foods

摘要: Color is the main aspect that defi nes a food's quality and most infl uences consumer choice. Sensorial quality, especially color appearance of meat, can be affected by both internal external factors. Chromoproteins, carotenes, carotenoproteins are important in meat color. Carotenes responsible for beef fat, poultry skin, fi sh, shellfi sh. Of hemoglobins present postmortem muscle, myoglobin one mainly Cytochromes metalloproteins with heme group role coloration. The principal fat brightness products. may altered several factors, including exposure to light, microbial growth, rancidity, oxygen.