Effect of anthocyanin-luteolin copigmentation on beef color stability: Interaction with myoglobin

In this study, the effect of anthocyanin (AC)-luteolin (LUT) on meat color stability during postmortem aging and the molecular mechanisms of color protection were investigated. During postmortem aging, ROS-mediated lipid oxidation in muscle increased over time, whereas AC-LUT treatment inhibited ROS generation and slowed the rate of lipid oxidation. Compared with the control, the addition of AC-LUT increased the a ⁎ value of bovine muscle, thereby significantly enhancing postmortem meat color stability. AC-LUT delayed the decrease of myoglobin (Mb) peaks at the Soret and Q bands, helping to maintain the structure of the hydrophobic heme pocket and inhibiting Mb oxidation. Changes in heme iron and free iron content also confirmed that the addition of AC-LUT maintains heme structure, thereby enhancing meat color stability. In addition, the inhibition of denaturing aggregation of Mb by AC-LUT was also observed by atomic force microscopy. In conclusion, the addition of AC-LUT improved meat color stability and provided a safe and simple new strategy to protect meat color.