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Iron Distribution in Heated Beef and Chicken Muscles
Author(s) -
HAN D.,
McMILLIN K.W.,
GODBER J.S.,
BIDNER T.D.,
YOUNATHAN M.T.,
MARSHALL D.L.,
HART L.T.
Publication year - 1993
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.1365-2621.1993.tb09337.x
Subject(s) - chemistry , ferritin , food science , heme , dietary iron , biochemistry , iron deficiency , enzyme , medicine , anemia
ABSTRACT Distribution of iron in six fractions (water‐soluble, water‐insoluble, diffusate, hematin, total heme, and ferritin) of beef and chicken muscles hcatcd to 55, 70, 85, and 100°C was determined. Iron content decreased in water‐soluble fractions and increased in water‐insoluble fractions as temperature increased from 27°C to 100°C. Heme iron decreased more from 55°C to 85°C than from 27°C to 55°C or 85°C to 100°C. The increase in diffusate iron appeared to be less than the decrease in heme iron at each heating temperature. As temperature increased from 27°C to 100°C, hematin iron content increased and extractable ferritin iron content decreased. These findings may help explain rapid development of oxidative rancidity in cooked meat.