Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage

Wenmin Yang,Jichao Huang,Zongshuai Zhu,Yang Lei,Xinghu Zhou,Ming Huang

Food Chemistry（2022）

引用 4|浏览3

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摘要

•The pigment in spiced beef is pentacoordinate mononitrosylheme.•pH value of spiced beef is unfavourable for its color stability.•Oxidation is responsible for the discoloration of spiced beef.•Water loss promotes the process of oxidation.

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关键词

Spiced beef,Color,Nitrosohemachrome,Oxidation

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