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  • 1
    Electronic Resource
    Electronic Resource
    SEPARATION OF ENDOGENOUS FACTOR PROMOTING THE FORMATION OF COOKED CURED MEAT COLOR FROM PORCINE MUSCLE SARCOPLASM (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An endogenous factor of porcine skeletal muscle having a promoting effect on the color formation of cooked cured meat was partially purified from a low-molecular weight fraction of sarcoplasm by Sephadex G-15, DEAE-Sephadex A-25 and Dowex 5OWX8 chromatography. The fraction having the strong CFA (color forming ability) was found to be in the molecular weight range 200–550 daltons by Sephadex G-15 column chromatography. This fraction was separated into two active fractions: one was not adsorbed on the DEAE-Sephadex A-25 column and the other was eluted with about 0.2M NaCl. Both the fractions had little UV absorption. The former fraction contained ninhydrin positive substances and carbohydrates, while the latter contained only carbohydrates. The former nonretained fraction was further separated into several fractions containing different constituents. These data suggest that the endogenous factor rich in reducing ability contains SH groups, carbohydrates and/or ninhydrin positive substances and may not have ultraviolet absorption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04068.x
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  • 2
    Electronic Resource
    Electronic Resource
    Plasma β-Carotene Response to Intake of β-Carotene Drink in Normal Men (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 691 (1993), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1993.tb26199.x
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  • 3
    Electronic Resource
    Electronic Resource
    Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: With Staphylococcus xylosus FAX-1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX-1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15740.x
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  • 4
    Electronic Resource
    Electronic Resource
    Red Pigment of Parma Ham and Bacterial Influence on its Formation (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The red pigment of Parma ham was compared with the myoglobin derivatives present in meat and meat products. Spectral patterns of 75% acetone extracts and electron spin resonance spectra from Parma ham differed from those of the myoglobin derivatives. Staphylococci isolated from Parma ham generated red myoglobin derivative from metmyoglobin. Model fermented sausage prepared by inoculation with the isolates developed a more desirable red color without nitrite or nitrate treatment. The red pigment of Parma ham and the model sausage appeared to be the same myoglobin derivative. The reddening of Parma ham is probably caused by the action of bacteria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10924.x
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  • 5
    Electronic Resource
    Electronic Resource
    Low-Molecular Weight Components in Sarcoplasm Promoting the Color Formation of Processed Meat Products (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Possible endogenous components having a promoting effect on the color formation of processed meat products were identified from two subfractions, B and C, in the low-molecular weight sarcoplasm fraction. Thin-layer chromatography indicated that subfraction B contained GSH, ATP and IMP, while subfraction C contained IMP and ribose. The presence of GSH and IMP in subfraction B was confirmed by the ultraviolet absorption spectra. GSH promoted the color formation and the decomposition of nitrite in both aqueous model and meat systems. The promoting effect was remarkable in the former system. ATP, IMP and ribose enhanced CFA when added with GSH to the meat system. This suggests that the combined action of these identified endogenous components contribute to the color formation of processed meat products in the rapid curing process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12947.x
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