Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals

Andrés Álvarez-Armenta,David O. Corona-Martínez,Ramón Pacheco-Aguilar,Alonso A. López-Zavala,Rogerio R. Sotelo-Mundo,Guillermina García-Sánchez,Juan Carlos Ramírez-Suárez

Food Chemistry（2022）

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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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