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Influence de Pseudomonas fluorescens sur l'altération de la couleur et l'oxydation in vitro d'oxymyoglobine de boeuf.

Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro.

Auteurs : CHAN W. K. M., JOO S., FAUSTMAN C., et al.

Type d'article : Article

Résumé

The relationship between bacterial growth and oxymyoglobin oxidation in vitro and in meat was studied. In the in vitro study, oxymyoglobin was combined with Pseudomonas fluorescens or sterile nutrient broth (control) in an airtight vessel. P. fluorescens samples showed greater metmyoglobin formation and oxygen consumption than controls. The P. fluorescens population in the reaction vessels was correlated with metmyoglobin formation. The findings indicated that P. fluorescens could accelerate beef discoloration and demonstrated that oxygen consumption concomitant with P. fluorescens growth decreased partial oxygen pressure, which accelerated oxymyoglobin oxidation.

Détails

  • Titre original : Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro.
  • Identifiant de la fiche : 2000-1996
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 10
  • Date d'édition : 10/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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