Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere
| Autor: | Patrick Silcock, Phil Bremer, Jonathan Beauchamp, Mohsen Zareian, Nadine Böhner, Thorsten Tybussek |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Microbiology (medical) Minced pork Hemeprotein Polymers and Plastics Chemistry food and beverages 04 agricultural and veterinary sciences Protein oxidation 040401 food science 01 natural sciences Biomaterials chemistry.chemical_compound 0404 agricultural biotechnology Metmyoglobin Lipid oxidation Myoglobin 010608 biotechnology Modified atmosphere Food science Safety Risk Reliability and Quality Food Science |
| Zdroj: | Food Packaging and Shelf Life. 20:100311 |
| ISSN: | 2214-2894 |
| Popis: | Red meats such as pork contain pro-oxidative heme proteins that can act as initiators of protein oxidation. The present study investigated the interrelationships between different forms of myoglobin, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere (30% CO2 and 70% O2) and stored at 4 °C for 12 days. Peroxides were correlated with metmyoglobin formation (r = 0.992; p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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