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The meat color turn to dark red because the oxygen content in the modified atmosphere is too low, and the myoglobin in the meat cannot be converted into oxymyoglobin, so the color becomes darker and purple-red. In order to maintain the good color of chilled meat, the oxygen content in the package needs to be 70-80%.
The change of meat color is closely related to myoglobin. Myoglobin is a complex protein composed of globin and heme composed of a polypeptide chain, and heme contains iron ions, which are in the form of divalent iron. in the dynamic equilibrium of the reduced and oxidized states. The reduced iron ion has the ability to combine with oxygen, and the change in its combination with heme is the main factor leading to the color change. When the iron ion and heme lack the ligand at the sixth position, it is called deoxymyoglobin. , the meat color is dark purple at this time. When the oxygen atom occupies the sixth ligand, oxymyoglobin is formed, and the color is bright red at this time, so heme has the function of storing and transporting oxygen. When myoglobin undergoes oxidation and divalent iron ions become trivalent iron ions, it is called methemoglobin, which does not have the function of transporting oxygen, but methemoglobin also reduces the color of meat. Therefore, controlling the transformation of myoglobin is an important way to inhibit the color change of meat.
Modified atmosphere packaging technology is a commonly used storage method for chilled meat. It prolongs the shelf life of meat by changing the gas composition of the meat storage environment. Among them, oxygen, nitrogen, carbon dioxide and carbon monoxide are commonly used gas components. Packages with different gas compositions are all helpful in extending shelf life, but show different results in terms of color loss prevention. The anaerobic environment created by carbon dioxide and nitrogen can maximize the shelf life, but due to the lack of oxymyoglobin, the meat is dark red; the hyperoxia environment can maximize the content of oxymyoglobin and keep the color of the meat. Bright red state, but also due to the presence of oxygen, causing fat oxidation, the free radicals formed by oxidation will promote the formation of high iron myoglobin, and its color will deteriorate rapidly with the extension of storage period; carbon monoxide can combine with myoglobin, It forms cherry red carbon monoxide myoglobin, and its properties are stable, the color change is not obvious, and carbon monoxide has an antioxidant effect, which can inhibit fat oxidation, but due to the toxicity of carbon monoxide, its dosage is very limited, and the color protection performance is also greatly reduced.
In order to make up for the lack of a single gas in preventing color loss, mixed gas is the most commonly used gas composition for modified atmosphere packaging. Commonly used gas compositions are high oxygen type (O2, CO2 or N2), CO type (CO, CO2 or N2) and mixed type (O2, CO2 or N2, CO). In terms of stability, CO type > mixed type > high Oxygen type, but CO type has a cherry red color, which has a negative impact on consumers' purchase intention. In the sensory evaluation, high oxygen type > mixed type > CO type, but the high oxygen type has a short stability period and is suitable for products with a fast turnover rate, but not suitable for products with a long storage period. In terms of comprehensive indicators, hybrid type> hyperoxic type> CO type, hybrid type can not only reflect the sensory index of hyperoxic type, but also avoid the problem of CO type color distortion, which is an important direction for the development of modified atmosphere packaging.
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