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Stability of oxymyoglobin and nitrosomyoglobin during freezing.

Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang.

Author(s) : SAKATA R., NEGISHI H., MORITA H., NAGATA Y., HONIKEL K. O.

Type of article: Article

Summary

The stability of myoglobin derivatives during freezing was assessed and compared with a model system containing oxymyoglobin and nitrosomyoglobin. The metmyoglobin production ratio (%) in a discoloured commercial frozen beef (vacuum-packed) sirloin was based on reflectance spectra and the buffer extraction method. Sliced fresh beef (round) was vacuum packed and frozen (-25 to -30 deg C) and then examined for colour changes during 1 month of storage. The discoloured sample showed 43% metmyoglobin production. No discoloration of the freshly sliced rounds was noted, even when repeatedly frozen and thawed. Sirloin that had been minced, frozen and thawed showed 56% metmyoglobin.

Details

  • Original title: Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang.
  • Record ID : 1997-3416
  • Languages: German
  • Source: Fleischwirtschaft - vol. 77 - n. 2
  • Publication date: 1997/02
  • Document available for consultation in the library of the IIR headquarters only.

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