Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals

•Meat greening during heating is caused by sulfmyoglobin accumulation.•Free radicals from free cysteine oxidation are responsible for this greening.•During sulfmyoglobin formation, ferrylmyoglobin acts as a reaction intermediate. The meat greening is an abnormal pigmentation related to microbiologic...

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Veröffentlicht in:	Food chemistry 2023-05, Vol.408, p.135165-135165, Article 135165
Hauptverfasser:	Álvarez-Armenta, Andrés, Corona-Martínez, David O., Pacheco-Aguilar, Ramón, López-Zavala, Alonso A., Sotelo-Mundo, Rogerio R., García-Sánchez, Guillermina, Ramírez-Suárez, Juan Carlos
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals color cooked foods Cysteine Ferrylmyoglobin food chemistry Free Radicals Greening heat treatment Heme heme iron Horses Hydrogen Peroxide - chemistry Iron - chemistry lipid peroxidation meat Metmyoglobin - chemistry muscles Myoglobin Myoglobin - chemistry oxidation Oxidation-Reduction pigmentation reactive oxygen species Thermal treatment thiols
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