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Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat
Author(s) -
SCHRICKER B. R.,
MILLER D. D.
Publication year - 1983
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.1365-2621.1983.tb09225.x
Subject(s) - hemin , roasting , chemistry , ascorbic acid , porphyrin , food science , heme , oxidative phosphorylation , nuclear chemistry , biochemistry , enzyme
Treatment of ground beef samples with heat (conventional and microwave), ascorbic acid, or H 2 O 2 increased nonheme iron concentrations. The increases ranged from less than 10% to more than 100% depending on the type, length, and severity of the treatment. Cooking of fresh beef round using common household methods (braising, roasting, microwave cooking) resulted in nonheme iron increases that were generally less than 10%. Treatment of hemin and meat extract solutions with heat and H 2 O 2 resulted in destruction of the iron‐porphyrin complex. Oxidative cleavage of the porphyrin ring followed by release of the iron is probably the mechanism for the observed increases in nonheme iron.