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EFFECTS OF LOW CONCENTRATIONS OF H 2 O 2 ON LIPID OXIDATION AND OF STORAGE AND pH ON NONHEME IRON CONTENT OF RAW BEEF MUSCLE
Author(s) -
RHEE K. S.,
PARK J.,
ZIPRIN Y. A.
Publication year - 1989
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1989.tb00383.x
Subject(s) - metmyoglobin , chemistry , residue (chemistry) , distilled water , food science , lipid oxidation , myoglobin , biochemistry , chromatography , antioxidant
Ground beef samples were prepared from semimembranosus muscles, and beef muscle residue devoid of heme pigments was prepared by repeated washing of the ground muscle with distilled‐deionized water. When ground muscle, or muscle residue samples treated with metmyoglobin‐H 2 O 2 (4 mg metmyoglobin/g muscle residue; 1:0.1 to 1:1 for molar ratio of metmyoglobin to H 2 O 2 ) were stored at 4°C for 0 or 6 days, no changes in nonheme iron content were observed. Similarly, nonheme iron content of stored samples was not affected by pH (5.5, 6.0 or 6.5). While metmyoglobin‐H 2 O 2 added to water‐extracted beef muscle residue catalyzed the oxidation of the indigenous lipids, treatment of the residue with H 2 O 2 alone had no effect on the oxidation.