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Nicotinamide and Nicotinic Acid in Color Preservation of Fresh Meat
Author(s) -
KENDRICK JEAN L.,
WATTS BETTY M.
Publication year - 1969
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.1365-2621.1969.tb10346.x
Subject(s) - metmyoglobin , chemistry , food science , ascorbic acid , nicotinamide , myoglobin , anaerobic exercise , biochemistry , biology , physiology , enzyme
SUMMARY — Nicotinamide (NAm) protected the metmyoglobin (MetMb), reducing activity and oxygen consumption of ground beef or pork on refrigeration or freezer storage. Nicotinic acid (NA) increased MetMb in aerobically refrigerated ground meats, while NAm, particularly in combination with ascorbic acid, decreased it. In model systems and meats, hemochrome formation occurred with reduced myoglobin and either NA or NAm, but more readily with NA and at lower pH values. No hemochrome was formed in aerobically stored meats with NA or NAm, even with ascorbic acid present. Anaerobic conditions gave hemochromes, but only at the higher concentrations and lower pHs tried. The implication of these findings to color protection in fresh meats is discussed.