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Spectrophotometric Estimation of Metmyoglobin in Frozen Meat Extractsa a
Author(s) -
LANE J. PERRY,
BRATZLER L. J.
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.tb00103.x
Subject(s) - metmyoglobin , chemistry , myoglobin , magnesium , chloride , manganese , biochemistry , organic chemistry
SUMMARY Frozen meat‐water extracts stored under lights exhibit a pattern of metmyoglobin formation similar to that in frozen steaks. The spectrophotometric method of analysis was satisfactory for estimating the percent metmyoglobin in the solutions. Fluorescent lights significantly increased the formation of metmyoglobin in the solutions, similar to that reported for frozen steaks. Dialyzing the extract inhibited the increase of metmyoglobin in the frozen solution when stored under light. Addition of copper, manganese, or calcium ions in the form of the chloride salts to the dialyzed solution did not increase rate of metmyoglobin formation appreciably. The addition of chloride salts of magnesium and iron contributed to an increase in the rate of metmyoglobin formation. When the dialysate was concentrated and added to the dialyzed residue there was a significant increase in the rate of metmyoglobin formation.