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EFFECTS OF LOW CONCENTRATIONS OF H2 O2 ON LIPID OXIDATION AND OF STORAGE AND PH ON NONHEME IRON CONTENT OF RAW BEEF MUSCLE.

Author(s) : RHEE K. S., PARK J., ZIPRIN Y. A.

Type of article: Article

Summary

MINCED MEAT OR MUSCLE RESIDUES FROM WHICH HEME PIGMENTS HAVE BEEN EXTRACTED ARE TREATED WITH A METMYOGLOBIN-H2 O2 MIXTURE, AND THEN STORED AT 277 K (4 DEG C) FOR 0 TO 6 DAYS. NO CHANGE IN THE NONHEME IRON CONTENT IS NOTED. THE PH (5.5, 6.0 OR 6.5) HAS NO EFFECT. WHEREAS THE ADDITION OF THE METMYOGLOBIN-H2 O2 MIXTURE TO THE MUSCLE RESIDUES CATALYSES LIPID OXIDATION, THE TREATMENT WITH H2 O2 ONLY HAS NO EFFECT ON OXIDATION. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-252617.

Details

  • Original title: EFFECTS OF LOW CONCENTRATIONS OF H2 O2 ON LIPID OXIDATION AND OF STORAGE AND PH ON NONHEME IRON CONTENT OF RAW BEEF MUSCLE.
  • Record ID : 1990-1101
  • Languages: English
  • Source: J. Food Biochem. - vol. 13 - n. 1
  • Publication date: 1989

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