Physikalisch-chemische merkmale von nitrosomyoglobin: Wasserextrahierbarkeit und stabilität von myoglobinderivaten bei verwendung eines oxidationsmittels

Fleischwirtschaft

Volumn 76, Issue 10, 1996, Pages 1046-1048

  Sakata, Ryoichi ^a   Honikel, Karl Otto ^b   Morita, Hidetosni ^a   Nagata, Yukuharu ^a  

^a AZABU UNIVERSITY   (Japan)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cured meat; Myoglobin derivatives; Nitrite; Nitrosomyoglobin; Oxidation; Water extractability

Indexed keywords

EID: 2542557280     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (10)

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7. SAKATA, R. und Y. NAGATA (1986): Extractability of native nitroso heme pigments from cured meats. Jpn. J. Zootech. Sci. 57, 103-108.
8. SAKATA, R. und Y. NAGATA (1991): Farbentwicklungsmechanismus bei gekochtem gepökeltem Schweinefleisch beruhend auf einem endogenen Faktor. Fleischwirtsch. 71, 1209-1212.
9. SAKATA, R. und Y. NAGATA (1992): Heme pigment content in meat as affected by the addition of curing agents. Meat Sci. 32, 343-350.
10. STEWART, M. R., M. W. ZIPSER und B. M. WATTS (1965). The use of reflectance spectrophotometry for the assay of raw meat pigments. J. Food. Sci. 30, 464-469.