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

Haizhou Wu,Sung Yong Park,Mark P. Richards

Food Chemistry: X（2022）

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摘要

•MetHb in WTM acted as the most effective pro-oxidant, followed by hemin and oxyHb.•The addition of NaCl significantly increased the oxyHb-mediated lipid oxidation.•STPP inhibited oxyHb-mediated lipid oxidation.•Formation of metHb and pH paly critical roles in oxyHb-mediated lipid oxidation.

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关键词

Heme protein,Meat,NaCl,STPP,Hemin,Auto-oxidation,pH

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