Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

This study examined the effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on lipid oxidation induced by oxyhemoglobin (oxyHb) in washed turkey muscle (WTM) model. To explore the reasons for observed effects, the pro-oxidant abilities of Hb derivatives (e.g., metHb, oxyHb, hemin, F...

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Xehetasun bibliografikoak
Egile Nagusiak: Haizhou Wu, Sung Yong Park, Mark P. Richards
Formatua: Artikulua
Hizkuntza:English
Argitaratua: Elsevier 2022-12-01
Saila:Food Chemistry: X
Gaiak:
Heme protein
Meat
NaCl
STPP
Hemin
Auto-oxidation
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S2590157522002784

Internet

http://www.sciencedirect.com/science/article/pii/S2590157522002784

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