Potential of Peroxynitrite To Alter the Color of Myoglobin in Muscle Foods

Superoxide anion and nitric oxide can react to form the highly oxidizing species peroxynitrite. The objective of this research was to determine if peroxynitrite can promote the discoloration of myoglobin under conditions expected in muscle foods. Reagent peroxynitrite (25−100 μM) caused rapid and ex...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2002-08, Vol.50 (18), p.5220-5223
Hauptverfasser:	Connolly, Brian J, Brannan, Robert G, Decker, Eric A
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Calorimetry, Differential Scanning Color Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Kinetics Lipid Peroxidation Meat - analysis Meat and meat product industries Metmyoglobin - chemistry Muscle, Skeletal - chemistry Myoglobin - analysis Myoglobin - chemistry Peroxynitrous Acid - pharmacology Thermodynamics
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