The DOI matches its Crossref record, with a small difference in title or year; 3 of the 3 references it cites were found in a registry or an index.
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review
Abstract
Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is the uppermost reason to keep the color of red meat. Their oxidation and browning are easy to occur throughout the storage and processing period. Natural antioxidants are substances with antioxidant activity extracted from plants, such as plant polyphenols. Consumers prefer natural antioxidants due to safety concerns and limitations on the use of synthetic antioxidants. In recent years, plant polyphenols have been widely used as antioxidants to slow down the deterioration of product quality due to oxidation. As natural antioxidants, it is necessary to strengthen the researches on the antioxidant mechanism of plant polyphenols to solve the discoloration of red meat and certain fish. A fundamental review of the relationship between Mb oxidation and color stability is discussed. The inhibiting mechanisms of polyphenols on lipid and Mb oxidation are presented and investigated. Meanwhile, this review comprehensively outlines applications of plant polyphenols in improving color stability. This will provide reference and theoretical support for the rational application of plant polyphenols in green meat processing.
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“On day 6, the DEO-3-treated fish displayed the highest a* values, likely due to the highest level of antioxidant components that might generate higher myoglobin protection than other levels [88].”
From Preservative Potential of Anethum graveolens Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage (2025) · cites this paper as [88]
In the citing paper
“On day 6, the DEO-3-treated fish displayed the highest a* values, likely due to the highest level of antioxidant components that might generate higher myoglobin protection than other levels [88].”
From Preservative Potential of Anethum graveolens Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage (2025) · cites this paper as [88]
Citations
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“…unsaturated fatty acids automatically oxidize after combining with oxygen through a free radical chain reaction, producing hydroper-oxide, which degrades to form aldehydes, ketones, and alcohols with a special smell, thus leading to product rancidity (Shahidi 2015; Shahidi and Priyatharini 2015).”
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Cited by
Tayel, A., Hassanin, F. S., Edris, S. N., Hamad, A., & Sabeq, I. I. (2025) · Foods · doi:10.3390/foods14091591 · Cited by 7
Metadata
- Authors
- Zhu, W., Han, M., Bu, Y., Li, X., Yi, S., Xu, Y., & Li, J.
- Affiliations
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- ORCID
- Zhu, Wenhui
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2022-09-14
- Volume
- 64
- Issue
- 8
- Pages
- 2276-2288
- ISSN
- 1040-8398
- 1549-7852
- Cited by
- 102
- References
- 3
- Language
- en
- Funders
- National Key Research and Development Program of China (702)
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