ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
—Nicotinamide (NAm) protected the metmyoglobin (MetMb), reducing activity and oxygen consumption of ground beef or pork on refrigeration or freezer storage. Nicotinic acid (NA) increased MetMb in aerobically refrigerated ground meats, while NAm, particularly in combination with ascorbic acid, decreased it. In model systems and meats, hemochrome formation occurred with reduced myoglobin and either NA or NAm, but more readily with NA and at lower pH values. No hemochrome was formed in aerobically stored meats with NA or NAm, even with ascorbic acid present. Anaerobic conditions gave hemochromes, but only at the higher concentrations and lower pHs tried. The implication of these findings to color protection in fresh meats is discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb10346.x
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