Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 11, 2013, Pages 2883-2888

  Libardi, Silvia H ^a   Pindstrup, Helene ^b   Cardoso, Daniel R ^a   Skibsted, Leif H ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

ferrylmyoglobin; hydrogen sulfide; kinetics; meat greening

Indexed keywords

ACTIVATION ENERGY; AMINO ACIDS; ENZYME KINETICS; MEATS; PROTEINS; SOLUTIONS; SULFUR COMPOUNDS; SULFUR DETERMINATION; TEMPERATURE;

ACID CATALYSIS; ENERGY OF ACTIVATION; FERRYLMYOGLOBIN; HORSE HEART MYOGLOBIN; LOW TEMPERATURES; PROTEIN CROSSLINKING; TEMPERATURE INFLUENCE; TRANSITION STATE;

HYDROGEN SULFIDE;

EQUIDAE;

EID: 84875476420     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf305363e     Document Type: Article

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