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Effect of Freezing on Autoxidation of Oxymyoglobin Solutions a
Author(s) -
BROWN W. DUANE,
DOLEV AMI
Publication year - 1963
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.1365-2621.1963.tb00186.x
Subject(s) - autoxidation , myoglobin , tuna , chemistry , food science , biochemistry , fish <actinopterygii> , fishery , biology
SUMMARY Rates of oxidation of solutions of highly purified and “crude” tuna and beef oxymyoglobins were measured at 0, −5, −10, −15, and −18°C. The results show that the oxidation rate decreases with lower temperatures until solutions actually solidify; at that time the autoxidation rate increases sharply. There are variations in rates of oxidation between tuna and beef myoglohins, as well as between myoglobin solutions at different buffer concentrations; however, these are secondary to the changes noted due to freezing.