Color of Black Salami Sausage: Dissociation of Heme from Myoglobin and Hemoglobin

Journal of Food Science

Volumn 52, Issue 5, 1987, Pages 1152-1154

  SLINDE, ERIK ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987357795     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1987.tb14031.x     Document Type: Article

References (16)

1. Utilization of various carbohydrates in fermented sausage
2. Acid denaturation of carbonylhemoglobin. Protein unfolding without heme detachment
3. Unfolding pathway of myoglobin. Evidence for a multistate process
4. Interaction of nitrite with haems and related compounds
5. Stoichiometry of carbohydrate fermentation during dry sausage ripening
6. Formation of bovine nitrosylmyoglobin, I. pH 4.5–6.5
7. Laboratory Methods
8. Influence of water content on the stability of myoglobin to heat treatment
9. The colour of cooked cured pork. I. Estimation of the nitric oxide‐haem pigments
10. Color and flavor
11. Nitrite binding sites on myoglobin
12. Comparison of salami sausage produced with and without addition of sodium nitrite and sodium nitrate
13. Formation of nitrosoheme and heme in dry sausages using catalase positive strains of lactic acid bacteria as starter cultures
14. The stabilization of horse ferrihemoglobin to acid denaturation by combination with ligands
15. Interpretation of the spectra of meat pigments. I. Cooked meats
16. Interpretation of the spectra of meat pigments. II. Cured meats. The mechanism of colour fading