A research note: Effect of Hofmeister salts on meat iridescence in cooked pork

Ruedt, Chiara; Gibis, Monika; Weiß, Jochen

doi:10.1177/10820132211067867

Cited by 1 publication

(1 citation statement)

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“…The addition of different salts showed the tendency that a stronger iridescence was observed with chaotropic salts (NaSCN, NaCl, KCl), which could be explained by a high solubilization of myofibrillar proteins. This resulted in a reduction of incoherent scattering (Ruedt et al, 2021b) and stronger Fresnel reflectance which was detected (Swatland & Barbut, 1999).…”

Section: 𝑚𝜆 = 𝑑 (𝑠𝑖𝑛 𝜃 𝑖 − Sin 𝜃 𝑑 )mentioning

confidence: 97%

Meat color and iridescence: Origin, analysis, and approaches to modulation

Ruedt

Gibis

Weiß

2023

Comp Rev Food Sci Food Safe

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Meat color is an important aspect for the meat industry since it strongly determines the consumers’ perception of product quality and thereby significantly influences the purchase decision. Emergence of new vegan meat analogs has renewed interest in the fundamental aspects of meat color in order to replicate it. The appearance of meat is based on a complex interplay between the pigment‐based meat color from myoglobin and its chemical forms and light scattering from the muscle's microstructure. While myoglobin biochemistry and pigment‐based meat color have been extensively studied, research on the physicochemical contribution of light scattering to meat color and the special case of structural colors causing meat iridescence has received only little attention. Former review articles focused mostly on the biochemical or physical mechanisms rather than the interplay between them, in particular the role that structural colors play. While from an economic point of view, meat iridescence might be considered negligible, an enhanced understanding of the underlying mechanisms and the interactions of light with meat microstructures can improve our overall understanding of meat color. Therefore, this review discusses both biochemical and physicochemical aspects of meat color including the origin of structural colors, highlights new color measurement methodologies suitable to investigate color phenomena such as meat iridescence, and finally presents approaches to modulate meat color in terms of base composition, additives, and processing.

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Section: 𝑚𝜆 = 𝑑 (𝑠𝑖𝑛 𝜃 𝑖 − Sin 𝜃 𝑑 )mentioning

confidence: 97%