US20050089607A1 - Natural red pigments and foods and food materials containing the pigments - Google Patents
Natural red pigments and foods and food materials containing the pigments Download PDFInfo
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- US20050089607A1 US20050089607A1 US10/503,338 US50333804A US2005089607A1 US 20050089607 A1 US20050089607 A1 US 20050089607A1 US 50333804 A US50333804 A US 50333804A US 2005089607 A1 US2005089607 A1 US 2005089607A1
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- meat
- products
- zinc
- natural red
- pigment
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- 239000001054 red pigment Substances 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 title claims description 13
- 239000000049 pigment Substances 0.000 title description 25
- 235000013622 meat product Nutrition 0.000 claims abstract description 24
- 241000251468 Actinopterygii Species 0.000 claims abstract description 20
- 241000283153 Cetacea Species 0.000 claims abstract description 15
- 108010062374 Myoglobin Proteins 0.000 claims abstract description 15
- 102000036675 Myoglobin Human genes 0.000 claims abstract description 15
- FUTVBRXUIKZACV-UHFFFAOYSA-J zinc;3-[18-(2-carboxylatoethyl)-8,13-bis(ethenyl)-3,7,12,17-tetramethylporphyrin-21,24-diid-2-yl]propanoate Chemical group [Zn+2].[N-]1C2=C(C)C(CCC([O-])=O)=C1C=C([N-]1)C(CCC([O-])=O)=C(C)C1=CC(C(C)=C1C=C)=NC1=CC(C(C)=C1C=C)=NC1=C2 FUTVBRXUIKZACV-UHFFFAOYSA-J 0.000 claims abstract description 13
- 108010054147 Hemoglobins Proteins 0.000 claims abstract description 8
- 102000001554 Hemoglobins Human genes 0.000 claims abstract description 8
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 abstract description 12
- 238000007254 oxidation reaction Methods 0.000 abstract description 12
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 6
- 230000001747 exhibiting effect Effects 0.000 abstract description 5
- 239000000834 fixative Substances 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 description 35
- 235000019646 color tone Nutrition 0.000 description 23
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 22
- 239000011701 zinc Substances 0.000 description 22
- 229910052725 zinc Inorganic materials 0.000 description 22
- 150000003278 haem Chemical class 0.000 description 20
- 235000015277 pork Nutrition 0.000 description 20
- 210000004185 liver Anatomy 0.000 description 14
- 238000000862 absorption spectrum Methods 0.000 description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical group [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 8
- 229910052742 iron Inorganic materials 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 5
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 4
- 239000007853 buffer solution Substances 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000005562 fading Methods 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 108010048348 zinc hemoglobin Proteins 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 108010050846 oxymyoglobin Proteins 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000011670 zinc gluconate Substances 0.000 description 3
- 229960000306 zinc gluconate Drugs 0.000 description 3
- 235000011478 zinc gluconate Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 244000178937 Brassica oleracea var. capitata Species 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000001972 Gardenia jasminoides Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 2
- 108010064719 Oxyhemoglobins Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 102000018146 globin Human genes 0.000 description 2
- 108060003196 globin Proteins 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 210000001589 microsome Anatomy 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- -1 oyster meat extract Chemical compound 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 241001516609 Dactylopiidae Species 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 108010029165 Metmyoglobin Proteins 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 1
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- LFVGISIMTYGQHF-UHFFFAOYSA-N ammonium dihydrogen phosphate Chemical compound [NH4+].OP(O)([O-])=O LFVGISIMTYGQHF-UHFFFAOYSA-N 0.000 description 1
- 229910000387 ammonium dihydrogen phosphate Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001540 azides Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 239000004106 carminic acid Substances 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 229940080423 cochineal Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000009615 deamination Effects 0.000 description 1
- 238000006481 deamination reaction Methods 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 229910000388 diammonium phosphate Inorganic materials 0.000 description 1
- 235000019838 diammonium phosphate Nutrition 0.000 description 1
- 238000006193 diazotization reaction Methods 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000001917 fluorescence detection Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 125000000487 histidyl group Chemical group [H]N([H])C(C(=O)O*)C([H])([H])C1=C([H])N([H])C([H])=N1 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000001853 liver microsome Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000019837 monoammonium phosphate Nutrition 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 230000009935 nitrosation Effects 0.000 description 1
- 238000007034 nitrosation reaction Methods 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 125000000467 secondary amino group Chemical class [H]N([*:1])[*:2] 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 239000004246 zinc acetate Substances 0.000 description 1
- 230000004572 zinc-binding Effects 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B47/00—Porphines; Azaporphines
Definitions
- the present invention relates to a natural red pigment that is stable to oxidation and exhibits an excellent color tone.
- the present invention also relates to food products and food materials that are colored with the natural red pigment. Further, the present invention relates to meat products, whale meat products, fish meat products and fish paste products wherein heme pigment existing in their raw meat materials has been converted to the above-described natural red pigment.
- red pigments applicable to food products include red cabbage pigment extracted from red cabbage leaves, gardenia red pigment extracted from gardenia fruits, cochineal pigment extracted from cochineal insects, paprika pigment extracted from paprika fruits, beet red extracted from beet root, grape skin pigment extracted from grape skin, and monascus pigment extracted from microorganisms of the genus monascus.
- red cabbage pigment extracted from red cabbage leaves gardenia red pigment extracted from gardenia fruits
- cochineal pigment extracted from cochineal insects paprika pigment extracted from paprika fruits
- beet red extracted from beet root grape skin pigment extracted from grape skin
- monascus pigment extracted from microorganisms of the genus monascus examples of natural red pigments applicable to food products.
- heme pigment as the body of red pigment in meat and whale meat is unstable to oxidation and easily converted to the met form on heating, for example.
- One and only means for preventing conversion of heme pigment to the met form on heating is to coordinate nitrogen monoxide at the sixth coordination site of the heme central iron atom to thereby nitrosate the heme pigment.
- a color fixative e.g. sodium nitrite, which is a nitrogen monoxide supply source, in meat products and whale meat products. Nitrosated heme pigment is stable to oxidation even after it has been heated, and has an excellent color tone of pinkish red.
- nitrite is a substance exhibiting very high reactivity, which oxidizes reducing substances and causes nitrosation, diazotization and deamination.
- nitrosoamine formed by reaction of nitrite with secondary amine has strong carcinogenicity. Therefore, the use of nitrosoamine is regarded as questionable.
- the present invention was made in view of the above-described circumstances, and an object of the present invention is to provide a natural red pigment stable to oxidation and exhibiting an excellent color tone and also provide food products and food materials that are colored with the natural red pigment. Another object of the present invention is to provide meat products, whale meat products, fish meat products and fish paste products that are stable to oxidation and exhibit an excellent color tone without the need to use a color fixative, e.g. nitrite.
- a color fixative e.g. nitrite.
- the present inventors found that if the metalloporphyrin moiety of hemoglobin and myoglobin is zinc protoporphyrin IX complex, it is possible to provide a natural red pigment stable to oxidation and exhibiting an excellent color tone and also provide food products and food materials that are colored with the natural red pigment, and that it is possible to provide meat products, whale meat products, fish meat products and fish paste products that are stable to oxidation and exhibit an excellent color tone without the need to use a color fixative, e.g. nitrite, by converting heme pigment in these products to the above-described natural red pigment.
- the present inventors accomplished the present invention on the basis of this finding.
- the natural red pigment according to the present invention has the following properties:
- the absorption spectrum of a 0.1% aqueous solution of the natural red pigment in the wavelength range of from 650 nm to 350 nm shows absorption peaks at two wavelengths of 587 nm and 549 nm in the visible region and an absorption peak at a wavelength of 423 nm in the Soret band.
- the absorption spectrum of zinc protoporphyrin IX complex extracted from the above-described aqueous solution with HCL-added 2-butanone or 75% acetone shows absorption peaks at two wavelengths of 584 nm and 543 nm in the visible region and an absorption peak at a wavelength of 417 nm in the Soret band.
- a mass spectrometric analysis reveals the presence of a peak characteristic of zinc protoporphyrin IX complex at the position of m/e624.20.
- the structure of the natural red pigment is as shown in FIG. 1 .
- Zinc protoporphyrin is bound to globin at the fifth coordination site thereof to form zinc hemoglobin and zinc myoglobin.
- Zinc hemoglobin is fixed in the T (tense) state, regardless of whether it is in the oxy form or in the deoxy form. Therefore, a partially zinc-liganded hybrid hemoglobin [Zn(II), Fe(II)], for example, has heretofore been used for the studies of the interaction between the electron state of the heme central metal atom and the structure of protein molecule.
- the proportion of the natural red pigment used in the present invention is preferably in the range of from 0.05% to 0.5% with respect to the weight of a food product or a food material.
- addition of the pigment in an amount of 0.1% provides the color tone of oxyhemoglobin and oxymyoglobin of pork. If the amount of the natural red pigment added is 0.3%, the color tone of oxyhemoglobin and oxymyoglobin of beef is presented.
- the present inventors also found that the central iron atom of normal heme pigment existing in meat, whale meat and fish meat is replaced with zinc by controlling the conditions of production carried out afterward, and the heme pigment after the zinc replacement is extremely stable to oxidation and to the change of pH and capable of maintaining the desired color tone. For example, if meat, whale meat, or fish meat is kept at 37° C. for 5 days, the central iron atom of heme pigment is replaced by zinc.
- the present invention was also the first to reveal the fact that a mechanism that replaces the central iron atom of heme pigment with zinc under certain conditions exists naturally in the muscle of meat, whale meat and fish meat.
- the zinc replacement in meat, whale meat and fish meat depends on the pH. In the case of reaction at 37° C., the optimum pH is 5.5. As zinc necessary for the replacement, zinc existing in the muscle is utilized. However, if zinc gluconate or zinc acetate is added specially, the zinc replacement is promoted. In the present state where there is no zinc additive for general food products, addition of a food material containing a large amount of zinc, e.g. oyster meat extract, is effective. Further, the zinc replacement in meat, whale meat and fish meat is promoted by addition of a phosphate.
- addition of the following substances is effective: phosphoric acid, tripotassium phosphate, tricalcium phosphate, diammonium hydrogenphosphate, ammonium dihydrogenphosphate, dipotassium hydrogenphosphate, potassium dihydrogenphosphate, calcium monohydrogenphosphate, calcium dihydrogenphosphate, disodium hydrogenphosphate, sodium dihydrogenphosphate, trisodium phosphate, etc.
- the present inventors found that a zinc replacement mechanism exists also in heart, liver and so forth of meat, whale meat and fish meat and it exhibits an activity several times as high as that of muscle.
- the optimum temperature for reaction in liver is particularly high. If the reaction is allowed to take place at 55° C., the zinc replacement is completed in 3 hours. In this case, the optimum pH for the reaction shifts to 6.0.
- the active fraction of liver exists in the liver microsome fraction.
- the active fraction of liver is a fraction having a molecular weight of not less than 200,000. If the microsome fraction is heated at 80° C. for 30 minutes, or if azide is added to the reaction system, zinc replacement does not take place.
- the active body is assumed to be an enzyme. It is also well possible to utilize a microorganism that produces a similar enzyme in place of liver.
- FIG. 1 is a diagram showing the site of binding of zinc protoporphyrin IX complex to a histidine residue in globin.
- FIG. 2 is a diagram showing the effect of pH on the change of the absorption spectrum of zinc myoglobin.
- FIG. 3 is a diagram showing the absorption spectrum of heme extracted from a meat homogenate and that of a zinc protoporphyrin IX reagent.
- FIG. 4 is a diagram showing the HPLC pattern of heme extracted from a meat homogenate and that of a zinc protoporphyrin IX reagent.
- Myoglobin (test section) having its metalloporphyrin moiety replaced with zinc protoporphyrin IX complex, oxymyoglobin (control section 1 ), and nitrosomyoglobin (control section 2 ) prepared by blowing nitrogen monoxide gas into myoglobin of reduced type were each dissolved in a 0.02 M phosphoric acid buffer solution (pH 5.5) at a concentration of 0.1% and subjected to a fading test for 1 week at 10° C. under fluorescent lighting at 2,500 lux. The degree of fading was expressed as the change in absorbance at a wavelength of 423 nm (Table 1).
- control sections 1 and 2 almost faded away on the third day and on the fourth day, respectively, whereas the test section faded at an extremely low rate and still maintained the red color tone even on the seventh day.
- Example 1 The pH of each solution used in Example 1 was adjusted in the pH range of from 3.0 to 10.0 with 1 N hydrochloric acid or 1 N sodium hydroxide. Then, the absorption spectrum of each solution in the wavelength range of from 650 nm to 350 nm was measured.
- FIG. 2 shows the results of the measurement.
- the pigment of the test section was stable in the pH range of from 5.0 to 10.0, and substantially no change in the spectrum was observed.
- the pH range of from 3.0 to 5.0 the pigment gradually precipitated.
- the precipitate maintained the red color tone.
- the control sections 1 and 2 precipitated markedly at a pH of not more than 5.0, although not shown in the figure, and the precipitates had the color tone of metmyoglobin, i.e. dark brown.
- Example 1 The solution of the test section used in Example 1 was heated at 70° C. for 30 minutes. The heating caused no change in the absorption spectrum of the 75%-acetone extract. Both the unheated solution and the heated solution exhibited absorption peaks characteristic of zinc protoporphyrin IX complex at wavelengths of 584 nm, 543 nm and 417 nm. The precipitate formed in the heated solution also maintained the bright red color tone.
- Pork loin meat from which fat and connective tissues had been removed as much as possible was minced. Thereafter, the minced meat was homogenized with a 0.2 M phosphoric acid buffer solution (pH 5.5) and then stored at 37° C. for 5 days. After the storage, heme was extracted with 75% acetone and then subjected to absorption spectrum analysis in the wavelength range of from 650 nm to 350 nm and also subjected to HPLC analysis to make a comparison with a zinc protoporphyrin IX reagent (available from Aldrich Chemical Company, Inc.).
- the HPLC conditions were as follows:
- the homogenate of the pork loin meat prepared in Example 4 was filled in a polyethylene casing with a flat width of 20 mm and heated in a bath at 70° C. for 30 minutes. Thereafter, the meat homogenate was sliced to a thickness of 5 mm (test section).
- a control section was prepared as follows. The myoglobin in the meat homogenate was nitrosated by using 200 ppm of sodium nitrite and 0.2% sodium ascorbate. After being heated in the same way as the above, the meat homogenate was sliced to a thickness of 5 mm (control section). The fading test was carried out at 10° C. for 3 days under fluorescent lighting at 2,500 lux. The change in color tone during the test period was measured with a color difference meter (Color Tester, available from Suga Test Instruments) and expressed in the Hunter “a” value (Table 2).
- control section faded away completely at the 36th hour, whereas the test section faded at an extremely low rate and still maintained the red color tone even at the 72nd hour.
- Pork heart from which fat and connective tissues had been removed as much as possible was minced. Thereafter, the minced meat was homogenized with a 0.2 M phosphoric acid buffer solution (pH 5.5) containing 10% pork hemoglobin and 0.01% zinc gluconate and then stored at 37° C. for 15 hours. After the storage, the absorption spectrum was measured by the method shown in Example 4. It was confirmed that the heme central iron atom in the added pork hemoglobin had been replaced by zinc.
- Pork liver was homogenized with a 0.2 M phosphoric acid buffer solution (pH 6.0) added in an amount twice that of pork liver. Thereafter, the pork liver was further homogenized with 0.01% zinc gluconate, together with pork loin meat added in an amount equal to that of pork liver, and then stored at 55° C. for 3 hours. After the storage, the absorption spectrum was measured by the method shown in Example 4. It was confirmed that the heme central iron atom in the pork myoglobin in the reaction system had been replaced by zinc. Further, the homogenate after the storage was heated at 75° C. for 30 minutes. It was confirmed that the homogenate after the heating had an excellent color tone of pinkish red.
- Pork liver was homogenized with a pickle (containing 5% salt, 2% seasoning, and 0.5% spices; pH 7.0) added in an amount twice that of the pork liver. Thereafter, the pork liver was centrifuged at 10,000 ⁇ g for 20 minutes. The centrifugal supernatant was injected into pork loin meat in an amount of 35% with respect to the meat. Thereafter, loin roll was produced according to the conventional procedure. Heating was carried out in a bath in the following sequence: 50° C. for 2 hours, 55° C. for 2 hours, and 72° C. for 1 hour. The heating was terminated when the center temperature reached 68° C. After the loin roll had been cooled overnight at 2° C., the absorption spectrum was measured by the method shown in Example 4. It was confirmed that the heme central iron atom in the myoglobin in the loin roll had been replaced by zinc. It was also confirmed that the loin roll had an excellent color tone of pinkish red.
- hemoglobin and myoglobin existing in raw meat material convert to a natural red pigment. Therefore, the present invention is applicable to meat products, whale meat products, fish meat products, and fish paste products.
Abstract
The present inventors found that a natural red pigment can be obtained from hemoglobin and myoglobin whose metalloporphyrin moiety is zinc protoporphyrin, and made meat products, whale meat products, fish meat products and fish paste products that were colored with the natural red pigment. Consequently, it was possible to obtain food products stable to oxidation and exhibiting an excellent color tone without the need to use a color fixative, e.g. nitrite.
Description
- The present invention relates to a natural red pigment that is stable to oxidation and exhibits an excellent color tone. The present invention also relates to food products and food materials that are colored with the natural red pigment. Further, the present invention relates to meat products, whale meat products, fish meat products and fish paste products wherein heme pigment existing in their raw meat materials has been converted to the above-described natural red pigment.
- Examples of natural red pigments applicable to food products include red cabbage pigment extracted from red cabbage leaves, gardenia red pigment extracted from gardenia fruits, cochineal pigment extracted from cochineal insects, paprika pigment extracted from paprika fruits, beet red extracted from beet root, grape skin pigment extracted from grape skin, and monascus pigment extracted from microorganisms of the genus monascus. These pigments exhibit their own unique color tones but have mutual disadvantages. That is, the color tone may vary according to the pH, and some pigments lack stability to oxidation.
- Similarly, heme pigment as the body of red pigment in meat and whale meat is unstable to oxidation and easily converted to the met form on heating, for example. One and only means for preventing conversion of heme pigment to the met form on heating is to coordinate nitrogen monoxide at the sixth coordination site of the heme central iron atom to thereby nitrosate the heme pigment. For this purpose, it is allowed to use a color fixative, e.g. sodium nitrite, which is a nitrogen monoxide supply source, in meat products and whale meat products. Nitrosated heme pigment is stable to oxidation even after it has been heated, and has an excellent color tone of pinkish red.
- However, nitrite is a substance exhibiting very high reactivity, which oxidizes reducing substances and causes nitrosation, diazotization and deamination. Particularly, nitrosoamine formed by reaction of nitrite with secondary amine has strong carcinogenicity. Therefore, the use of nitrosoamine is regarded as questionable.
- The present invention was made in view of the above-described circumstances, and an object of the present invention is to provide a natural red pigment stable to oxidation and exhibiting an excellent color tone and also provide food products and food materials that are colored with the natural red pigment. Another object of the present invention is to provide meat products, whale meat products, fish meat products and fish paste products that are stable to oxidation and exhibit an excellent color tone without the need to use a color fixative, e.g. nitrite.
- The present inventors found that if the metalloporphyrin moiety of hemoglobin and myoglobin is zinc protoporphyrin IX complex, it is possible to provide a natural red pigment stable to oxidation and exhibiting an excellent color tone and also provide food products and food materials that are colored with the natural red pigment, and that it is possible to provide meat products, whale meat products, fish meat products and fish paste products that are stable to oxidation and exhibit an excellent color tone without the need to use a color fixative, e.g. nitrite, by converting heme pigment in these products to the above-described natural red pigment. The present inventors accomplished the present invention on the basis of this finding.
- The natural red pigment according to the present invention has the following properties:
- The absorption spectrum of a 0.1% aqueous solution of the natural red pigment in the wavelength range of from 650 nm to 350 nm shows absorption peaks at two wavelengths of 587 nm and 549 nm in the visible region and an absorption peak at a wavelength of 423 nm in the Soret band. The absorption spectrum of zinc protoporphyrin IX complex extracted from the above-described aqueous solution with HCL-added 2-butanone or 75% acetone shows absorption peaks at two wavelengths of 584 nm and 543 nm in the visible region and an absorption peak at a wavelength of 417 nm in the Soret band. A mass spectrometric analysis reveals the presence of a peak characteristic of zinc protoporphyrin IX complex at the position of m/e624.20.
- The structure of the natural red pigment is as shown in
FIG. 1 . Zinc protoporphyrin is bound to globin at the fifth coordination site thereof to form zinc hemoglobin and zinc myoglobin. Zinc hemoglobin is fixed in the T (tense) state, regardless of whether it is in the oxy form or in the deoxy form. Therefore, a partially zinc-liganded hybrid hemoglobin [Zn(II), Fe(II)], for example, has heretofore been used for the studies of the interaction between the electron state of the heme central metal atom and the structure of protein molecule. - However, the idea of using zinc hemoglobin and zinc myoglobin for the purpose of coloring food products and food materials is not found in the prior art. Moreover, the fact that these pigments maintain an extremely stable color tone in food products and food materials was revealed for the first time in the present invention.
- The proportion of the natural red pigment used in the present invention is preferably in the range of from 0.05% to 0.5% with respect to the weight of a food product or a food material. As a guide for adding the natural red pigment to obtain a desired color tone, addition of the pigment in an amount of 0.1% provides the color tone of oxyhemoglobin and oxymyoglobin of pork. If the amount of the natural red pigment added is 0.3%, the color tone of oxyhemoglobin and oxymyoglobin of beef is presented.
- The present inventors also found that the central iron atom of normal heme pigment existing in meat, whale meat and fish meat is replaced with zinc by controlling the conditions of production carried out afterward, and the heme pigment after the zinc replacement is extremely stable to oxidation and to the change of pH and capable of maintaining the desired color tone. For example, if meat, whale meat, or fish meat is kept at 37° C. for 5 days, the central iron atom of heme pigment is replaced by zinc. The present invention was also the first to reveal the fact that a mechanism that replaces the central iron atom of heme pigment with zinc under certain conditions exists naturally in the muscle of meat, whale meat and fish meat.
- The zinc replacement in meat, whale meat and fish meat depends on the pH. In the case of reaction at 37° C., the optimum pH is 5.5. As zinc necessary for the replacement, zinc existing in the muscle is utilized. However, if zinc gluconate or zinc acetate is added specially, the zinc replacement is promoted. In the present state where there is no zinc additive for general food products, addition of a food material containing a large amount of zinc, e.g. oyster meat extract, is effective. Further, the zinc replacement in meat, whale meat and fish meat is promoted by addition of a phosphate. Regarding food additives, addition of the following substances is effective: phosphoric acid, tripotassium phosphate, tricalcium phosphate, diammonium hydrogenphosphate, ammonium dihydrogenphosphate, dipotassium hydrogenphosphate, potassium dihydrogenphosphate, calcium monohydrogenphosphate, calcium dihydrogenphosphate, disodium hydrogenphosphate, sodium dihydrogenphosphate, trisodium phosphate, etc.
- Meanwhile, the present inventors found that a zinc replacement mechanism exists also in heart, liver and so forth of meat, whale meat and fish meat and it exhibits an activity several times as high as that of muscle. The optimum temperature for reaction in liver is particularly high. If the reaction is allowed to take place at 55° C., the zinc replacement is completed in 3 hours. In this case, the optimum pH for the reaction shifts to 6.0.
- The active fraction of liver exists in the liver microsome fraction. In fractionation by ultrafiltration, the active fraction of liver is a fraction having a molecular weight of not less than 200,000. If the microsome fraction is heated at 80° C. for 30 minutes, or if azide is added to the reaction system, zinc replacement does not take place. The active body is assumed to be an enzyme. It is also well possible to utilize a microorganism that produces a similar enzyme in place of liver.
-
FIG. 1 is a diagram showing the site of binding of zinc protoporphyrin IX complex to a histidine residue in globin. -
FIG. 2 is a diagram showing the effect of pH on the change of the absorption spectrum of zinc myoglobin. -
FIG. 3 is a diagram showing the absorption spectrum of heme extracted from a meat homogenate and that of a zinc protoporphyrin IX reagent. -
FIG. 4 is a diagram showing the HPLC pattern of heme extracted from a meat homogenate and that of a zinc protoporphyrin IX reagent. - Examples of the present invention will be described below with reference to Tables 1 and 2 and the accompanying drawings for the purpose of describing the present invention more specifically.
- Myoglobin (test section) having its metalloporphyrin moiety replaced with zinc protoporphyrin IX complex, oxymyoglobin (control section 1), and nitrosomyoglobin (control section 2) prepared by blowing nitrogen monoxide gas into myoglobin of reduced type were each dissolved in a 0.02 M phosphoric acid buffer solution (pH 5.5) at a concentration of 0.1% and subjected to a fading test for 1 week at 10° C. under fluorescent lighting at 2,500 lux. The degree of fading was expressed as the change in absorbance at a wavelength of 423 nm (Table 1).
- [Table 1]
TABLE 1 Change in absorbance under fluorescent lighting Days of Test Control Control storage Section Section 1 Section 2 On zeroth day 2.88 2.76 2.93 On first day 2.01 1.02 1.55 On second day 1.86 0.46 0.82 On third day 1.75 — 0.36 On fourth day 1.53 — — On fifth day 1.48 — — On sixth day 1.35 — — On seventh day 1.27 — — - As shown in Table 1, the control sections 1 and 2 almost faded away on the third day and on the fourth day, respectively, whereas the test section faded at an extremely low rate and still maintained the red color tone even on the seventh day.
- The pH of each solution used in Example 1 was adjusted in the pH range of from 3.0 to 10.0 with 1 N hydrochloric acid or 1 N sodium hydroxide. Then, the absorption spectrum of each solution in the wavelength range of from 650 nm to 350 nm was measured.
FIG. 2 shows the results of the measurement. - As shown in
FIG. 2 , the pigment of the test section was stable in the pH range of from 5.0 to 10.0, and substantially no change in the spectrum was observed. In the pH range of from 3.0 to 5.0, the pigment gradually precipitated. However, the precipitate maintained the red color tone. Meanwhile, the control sections 1 and 2 precipitated markedly at a pH of not more than 5.0, although not shown in the figure, and the precipitates had the color tone of metmyoglobin, i.e. dark brown. - The solution of the test section used in Example 1 was heated at 70° C. for 30 minutes. The heating caused no change in the absorption spectrum of the 75%-acetone extract. Both the unheated solution and the heated solution exhibited absorption peaks characteristic of zinc protoporphyrin IX complex at wavelengths of 584 nm, 543 nm and 417 nm. The precipitate formed in the heated solution also maintained the bright red color tone.
- Pork loin meat from which fat and connective tissues had been removed as much as possible was minced. Thereafter, the minced meat was homogenized with a 0.2 M phosphoric acid buffer solution (pH 5.5) and then stored at 37° C. for 5 days. After the storage, heme was extracted with 75% acetone and then subjected to absorption spectrum analysis in the wavelength range of from 650 nm to 350 nm and also subjected to HPLC analysis to make a comparison with a zinc protoporphyrin IX reagent (available from Aldrich Chemical Company, Inc.). The HPLC conditions were as follows:
-
- Column: Asahipak ODP-50 (4.6 Φ×150 mm)
- Eluting solution: Methanol/0.01 M disodium phosphate (pH 9.0) (76:24)
- Flow velocity: 0.5 ml/min
- Detection: UV/VIS detection . . . 415 nm
- Fluorescence detection: Excitation: 415 nm
- Fluorescence: 590 nm
- Fluorescence detection: Excitation: 415 nm
- The results of the measurement are shown in FIGS. 3 and 4. Both the absorption spectrum peak and the HPLC elution peak of the heme extracted from the meat homogenate coincided with those of the zinc protoporphyrin IX reagent.
- The homogenate of the pork loin meat prepared in Example 4 was filled in a polyethylene casing with a flat width of 20 mm and heated in a bath at 70° C. for 30 minutes. Thereafter, the meat homogenate was sliced to a thickness of 5 mm (test section). A control section was prepared as follows. The myoglobin in the meat homogenate was nitrosated by using 200 ppm of sodium nitrite and 0.2% sodium ascorbate. After being heated in the same way as the above, the meat homogenate was sliced to a thickness of 5 mm (control section). The fading test was carried out at 10° C. for 3 days under fluorescent lighting at 2,500 lux. The change in color tone during the test period was measured with a color difference meter (Color Tester, available from Suga Test Instruments) and expressed in the Hunter “a” value (Table 2).
- [Table 2]
TABLE 2 Change in Hunter “a” value under fluorescent lighting Hours of storage Test Section Control Section At 0th hour 6.86 7.12 At 12th hour 5.63 3.58 At 24th hour 4.81 1.89 At 36th hour 3.69 — At 48th hour 3.08 — At 60th hour 2.96 — At 72nd hour 2.53 — - As shown in Table 2, the control section faded away completely at the 36th hour, whereas the test section faded at an extremely low rate and still maintained the red color tone even at the 72nd hour.
- Pork heart from which fat and connective tissues had been removed as much as possible was minced. Thereafter, the minced meat was homogenized with a 0.2 M phosphoric acid buffer solution (pH 5.5) containing 10% pork hemoglobin and 0.01% zinc gluconate and then stored at 37° C. for 15 hours. After the storage, the absorption spectrum was measured by the method shown in Example 4. It was confirmed that the heme central iron atom in the added pork hemoglobin had been replaced by zinc.
- Pork liver was homogenized with a 0.2 M phosphoric acid buffer solution (pH 6.0) added in an amount twice that of pork liver. Thereafter, the pork liver was further homogenized with 0.01% zinc gluconate, together with pork loin meat added in an amount equal to that of pork liver, and then stored at 55° C. for 3 hours. After the storage, the absorption spectrum was measured by the method shown in Example 4. It was confirmed that the heme central iron atom in the pork myoglobin in the reaction system had been replaced by zinc. Further, the homogenate after the storage was heated at 75° C. for 30 minutes. It was confirmed that the homogenate after the heating had an excellent color tone of pinkish red.
- Pork liver was homogenized with a pickle (containing 5% salt, 2% seasoning, and 0.5% spices; pH 7.0) added in an amount twice that of the pork liver. Thereafter, the pork liver was centrifuged at 10,000×g for 20 minutes. The centrifugal supernatant was injected into pork loin meat in an amount of 35% with respect to the meat. Thereafter, loin roll was produced according to the conventional procedure. Heating was carried out in a bath in the following sequence: 50° C. for 2 hours, 55° C. for 2 hours, and 72° C. for 1 hour. The heating was terminated when the center temperature reached 68° C. After the loin roll had been cooled overnight at 2° C., the absorption spectrum was measured by the method shown in Example 4. It was confirmed that the heme central iron atom in the myoglobin in the loin roll had been replaced by zinc. It was also confirmed that the loin roll had an excellent color tone of pinkish red.
- As has been stated above, it is possible according to the present invention to provide a natural red pigment stable to oxidation and exhibiting an excellent color tone and also provide food products and food materials that are colored with the natural red pigment. It is also possible to provide meat products, whale meat products, fish meat products and fish paste products that are stable to oxidation and pH change and exhibit an excellent color tone without the need to use a color fixative, e.g. nitrite.
- According to the present invention, hemoglobin and myoglobin existing in raw meat material convert to a natural red pigment. Therefore, the present invention is applicable to meat products, whale meat products, fish meat products, and fish paste products.
Claims (3)
1. A natural red pigment consisting essentially of hemoglobin and myoglobin whose metalloporphyrin moiety is zinc protoporphyrin IX complex.
2. Food products and food materials that are colored with the natural red pigment of claim 1 .
3. Meat products, whale meat products, fish meat products and fish paste products that are characterized in that hemoglobin and myoglobin existing in raw meat materials of said products convert to the natural red pigment of claim 1.
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US20070014953A1 (en) * | 2004-04-02 | 2007-01-18 | Curwood, Inc. | Webs with synergists that promote or preserve the desirable color of meat |
US20070104901A1 (en) * | 2004-04-02 | 2007-05-10 | Siegel Dan G | Method for distributing a myoglobin-containing food product |
US20070246867A1 (en) * | 2006-04-20 | 2007-10-25 | Nelson Kevin P | Process for introducing an additive into a polymer melt |
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US8053047B2 (en) | 2004-04-02 | 2011-11-08 | Curwood, Inc. | Packaging method that causes and maintains the preferred red color of fresh meat |
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JPH01304863A (en) * | 1988-06-02 | 1989-12-08 | Ito Ham Kk | Production of meat product |
JP2700731B2 (en) * | 1991-08-27 | 1998-01-21 | 株式会社 コア | Anomaly detection device for railway tracks |
JP2872971B2 (en) * | 1996-07-04 | 1999-03-24 | 仁一 冨士谷 | How to restore or maintain the green color of a plant |
JP4647044B2 (en) * | 1998-01-26 | 2011-03-09 | 日本水産株式会社 | Method for maintaining blood-muscle color tone of cultured fish yellowtail |
WO2001052668A2 (en) * | 2000-01-21 | 2001-07-26 | Chr. Hansen A/S | Porphyrin containing lactic acid bacterial cells and use thereof |
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Also Published As
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AU2003211905A1 (en) | 2003-09-02 |
US7507428B2 (en) | 2009-03-24 |
WO2003063615A8 (en) | 2005-01-06 |
US20070212458A1 (en) | 2007-09-13 |
MXPA04006819A (en) | 2004-12-08 |
EP1470758A4 (en) | 2005-02-02 |
JP2006056908A (en) | 2006-03-02 |
DE60301487T2 (en) | 2006-04-27 |
NO20043539L (en) | 2004-08-25 |
CN100393238C (en) | 2008-06-11 |
BR0307543A (en) | 2004-12-07 |
AU2003211905B8 (en) | 2007-07-05 |
EP1470758A1 (en) | 2004-10-27 |
JP3949588B2 (en) | 2007-07-25 |
WO2003063615A1 (en) | 2003-08-07 |
DE60301487D1 (en) | 2005-10-06 |
KR20040078679A (en) | 2004-09-10 |
CA2472339A1 (en) | 2003-08-07 |
NZ534538A (en) | 2005-11-25 |
AU2003211905B2 (en) | 2007-03-08 |
EP1470758B1 (en) | 2005-08-31 |
ES2243889T3 (en) | 2005-12-01 |
ATE303076T1 (en) | 2005-09-15 |
KR100695055B1 (en) | 2007-03-14 |
CN1625343A (en) | 2005-06-08 |
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