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EFFECT OF ENDOCELLULAR ENZYMES FROM Pseudomonas fragi ON THE COLOR OF BEEF AND AQUEOUS BEEF EXTRACT
Author(s) -
BALA K.,
MARSHALL R.T.,
STRINGER W.C.,
NAUMANN H.D.
Publication year - 1978
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.1365-2621.1978.tb02393.x
Subject(s) - metmyoglobin , chemistry , pigment , food science , enzyme , aqueous solution , lipid oxidation , biochemistry , pseudomonas , myoglobin , bacteria , biology , organic chemistry , antioxidant , genetics
Endocellular enzymes from Pseudomonas fragi (ATCC 4973) had a significant (P < 0.05) effect on the color of sterile beef and sterile aqueous beef extract stored at 21°C and 4°C. There was no evidence of protein degradation or lipid oxidation in samples treated with endocellular enzymes. Our findings indicate that glucose oxidase present in the endocellular enzyme preparations from P. fragi may be an important factor in causing oxidation of the meat pigment oxymyoglobin to metmyoglobin.