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The extraction of haem pigments from fresh meat
Author(s) -
WARRIS P. D.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00849.x
Subject(s) - pigment , extraction (chemistry) , acetone , chemistry , chromatography , phosphate buffered saline , phosphate , food science , biochemistry , organic chemistry
Summary Different extracting media were compared for the estimation of total pigment concentrations in meat. Acidified 80% acetone and 0.04 M phosphate buffer pH 6.8 extracted the maximum amount of pigment. Water and buffers of low pH resulted in non‐extraction of up to 45% of the pigments.