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Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue
Author(s) -
PEPPER F. H.,
PEARSON A. 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.tb14351.x
Subject(s) - chemistry , salt (chemistry) , adipose tissue , fraction (chemistry) , yield (engineering) , hydrogen sulfide , food science , water soluble , chromatography , biochemistry , organic chemistry , sulfur , materials science , metallurgy
SUMMARY— Beef adipose tissue was separated into the water soluble, salt soluble and insoluble (water‐salt‐ether) fractions, and the amount of H, S evolved upon heating each of the fractions was determined. The yield of H, S per 100 g of adipose tissue was 17.6, 1.7 and 5.5 μM for the water soluble, salt soluble and insoluble fractions, respectively. Thus, the water soluble fraction contributed about 71% of the H, S, while the corresponding contributions from the salt soluble and the insoluble fractions amounted to approximately 7 and 22%, respectively.