Mass spectrometric characterization and redox instability of Turkey and chicken myoglobins as induced by unsaturated aldehydes

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 18, 2009, Pages 8668-8676

  Maheswarappa, Naveena B ^a   Faustman, Cameron ^b   Tatiyaborworntham, Nantawat ^b   Yin, Shuang ^b   Ramanathan, Ranjith ^b   Mancini, Richard A ^b  

^a National Research Centre on Meat   (India)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

4 hydroxynonenal; Chicken; ESI MS; Lipid oxidation; Myoglobin; Turkey meat; Unsaturated aldehydes

Indexed keywords

4 HYDROXYNONENAL; 4-HYDROXY-2-NONENAL; ALDEHYDE; METMYOGLOBIN; MYOGLOBIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DRUG STABILITY; ELECTROSPRAY MASS SPECTROMETRY; ISOLATION AND PURIFICATION; MUSCLE; OXIDATION REDUCTION REACTION; TURKEY (BIRD);

ALDEHYDES; ANIMALS; CHICKENS; DRUG STABILITY; METMYOGLOBIN; MUSCLES; MYOGLOBIN; OXIDATION-REDUCTION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TURKEYS;

MAMMALIA;

EID: 70349316520     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902705q     Document Type: Article

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