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Peroxidizing and carotene bleaching substances in bacon adipose tissue
Author(s) -
Reiser Raymond
Publication year - 1949
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02665172
Subject(s) - hemoglobin , chemistry , carotene , food science , salt (chemistry) , adipose tissue , biochemistry , pigment , boiling , organic chemistry
Summary and Conclusion The peroxidation activity of hemoglobin solutions was studied for the effects of concentration of hemoglobin and heat. The carotene bleaching activity of hemoglobin was studied for the effects of pH, concentration of hemoglobin, concentration of carotene, time, heat, and poisons. These observations were compared to similar studies of hemoglobin free extracts of salt cured bacon fatty tissue. It was found that hemoglobin activity is not influenced by boiling but that there is a heat labile factor in hemoglobin free extracts. Evidence is presented that the hemoglobin free extracts contain at least two principles which may be responsible for the rapid development of rancidity in bacon and one inhibitor.