Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals
Food Chemistry(2022)
摘要
•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.
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关键词
Myoglobin,Greening,Cysteine,Thermal treatment,Free radicals,Ferrylmyoglobin
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