Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82°C

Autor:	V. M. Ghorpade, Daren P. Cornforth
Rok vydání:	1993
Předmět:	Pigment Chemistry visual_art visual_art.visual_art_medium Pink color Food science Reflectivity Food Science
Zdroj:	Journal of Food Science. 58:51-52
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.1993.tb03209.x
Popis:	Undenatured oxymyoglobin and deoxymyoglobin were the pigments responsible for pink color in pork roasts cooked to 65 o C. Roasts cooked to 82 o C had gray internal color after cooking, but panelists noted development of pink internal color after refrigerated storage. Reflectance spectra of pink slices from roasts cooked to 82 o C, then stored for 12 days at 2 o C, were characteristic of denatured globin hemochromes or related nonnitrosyl hemochromes
Databáze:	OpenAIRE
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