Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
Liuyu Su, Zerun Zhao, Jiulin Xia, Jing Xia, Yingqun Nian, Kai Shan, Di Zhao, Hui He, Chunbao Li
Topics & Concepts
Isothermal titration calorimetryChemistryMyoglobinPigmentLipid oxidationAntioxidantBetaninHemeFood scienceTitrationHydrogen bondRed ColorMethylene blueBiochemistryPhotochemistryNuclear chemistryOrganic chemistryMoleculeEnzymeCatalysisPhotocatalysisPhysicsOpticsBotanical Research and ApplicationsMeat and Animal Product QualityBee Products Chemical Analysis