Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > Change of colorimetric properties the cooled meat of chicken at storage

UDC 644-4

Change of colorimetric properties the cooled meat of chicken at storage

Murashev S.V., Petukhova D.B., Pisarovskaya E.A.

Color of muscular tissue and the feature happening in it changes are closely connected with power of cages. In this regard distinguish red and white muscle fibers. In red muscle fibers during lifetime of animals the most part of necessary energy is made with oxygen use. Accumulation of oxygen in red muscle fibers is carried out with use of a myoglobin which is the pigment defining color of meat. Therefore protection of red color of fresh meat substantially depends on stability of brightly red pigment of muscular tissue – an oksimioglobin. However оксимиоглобинit is capable to spontaneous autoxidation. Set of the processes initiated by oxidation of an ion of iron of gemovy group is followed by generation of active forms of oxygen and hydroxyl ions. In white muscle fibers fundamentals of power is the anaerobic glycolysis which isn't needing oxygen and a myoglobin as its accumulator. Considering that muscular tissue differ according to the maintenance of a myoglobin, research of meat raw materials with various extent of pigmentation is of interest.
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Keywords: colorimetry, color tone, white meat of chicken, storage, the cooled state.

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