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Spectral Examination of Cured‐Meat Pigments During Frankfurter Processing a
Author(s) -
SIDWELL C. G.,
SALWIN HAROLD,
DRIVER MARGARET,
KOCH ROBERT B.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00049.x
Subject(s) - pigment , porphyrin , acetone , chemistry , aqueous solution , absorption (acoustics) , spectral analysis , food science , materials science , spectroscopy , photochemistry , organic chemistry , physics , quantum mechanics , composite material
SUMMARY Spectrophotometric analyses of aqueous‐acetone extracts of frankfurters were useful for characterizing the porphyrin pigments that formed during smokehouse treatment or laboratory heating. The absorption curves showed differences among samples in spectral structure, rates of pigment development, and pigment stability. They also showed promise of differentiating among samples on the basis of storage ‐stability.