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...
| Main Authors: | , , |
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| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
Elsevier
2022-12-01
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| סדרה: | Food Chemistry: X |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S2590157522002784 |