MEAT PIGMENT CHANGES IN INTACT BEEF SAMPLES

被引：9

作者：

ZIMMERMAN, GL

SNYDER, HE

机构：

[1] Department of Food Technology, Iowa State University, Ames, Iowa

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb10336.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

—Reflectance spectrophotometry was used to study pigment changes in beef samples that (1) had been oxygenated and wrapped with an oxygen‐impermeable film, (2) had been treated with ferricyanide and (3) had either treatment (1) or (2) plus malonic acid. Treatment (1) showed a metmyoglobin (MetMb) accumulation of 30% in 30 min, followed by reduction of MetMb. Malonic acid inhibited oxygen utilization and MetMb‐reducing activity (MRA). Treatment (2) showed MRA that was inhibited by the presence of oxygen or malonic acid. Malonic acid inhibited oxygen utilization rather than directly inhibiting MRA. Copyright © 1969, Wiley Blackwell. All rights reserved

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页码：258 / +

页数：1

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