CHEMISTRY OF MEAT PIGMENTS
CHEMISTRY OF MEAT PIGMENTS
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DOI：
10.1021/jf60145a003
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发表时间：
1966-01-01
影响因子：
6.1
通讯作者：
FOX, JB
中科院分区：
文献类型：
--
作者：
FOX, JB
肉的血红素色素，肌红蛋白和血红蛋白的反应，在确定新鲜和腌制肉类的颜色方面很重要。涵盖了氧分压的影响、氧化色素重新还原的方法以及鲜肉中三种色素--肌红蛋白、高铁肌红蛋白和氧肌红蛋白--相互转化的热力学和电化学要求。本文叙述了肉类天然色素转化为稳定的腌肉红色素的机理，并讨论了各种条件对转化的影响。产生绿色血红素色素的已知反应与鲜肉和腌肉中的变色和”变绿”的发展有关。
The reactions of the heme pigments of meat, myoglobin and hemoglobin, are important in determining the colors of fresh and cured meats. The effect of the partial pressure of oxygen, the means by which oxidized pigments are re-reduced, andthe thermodynamic and electrochemical requirements for the interconversion of the three pigments of fresh meats—myoglobin, metmyoglobin, and oxymyoglobin—are covered. The mechanisms of conversion of the native pigments of meat to the stable red pigments of cured meats are described and the effects of various conditions on the conversion are discussed. The known reactions which produce green heme pigments are related to the development of off-colors and" greening" in both fresh and cured meats.