Capacity of skeletal muscle for the formation of nitrosylhaemoproteins during the curing of meat

Λουγκοβόης, Βλαδίμηρος Π.; Houston, Thomas W.

Ημερομηνία Δημοσίευσης: 1987

Τύπος Τεκμηρίου: Δημοσίευση σε περιοδικό

Όνομα Περιοδικού: Food Chemistry

The effects of total haem pigment content of pork muscle on the potential for the formation of nitric oxide pigment during curing are reported. A linear relationship between the amount of endogenous pigment present and yield of nitric oxide pigment was found. Although the conversion to nitric oxide pigment was far from complete, the reducing capacity of muscle was more than adequate to convert all the haemoprotein present to nitric oxide pigment. The role of myoglobin and haemoglobin in these conversions is discussed.

Πηγή: http://www.sciencedirect.com/science/article/pii/0308814687900999#

Θέμα: Chemical technology, Food technology, Χημική τεχνολογία, Τεχνολογία τροφίμων

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