Properties of Myoglobin Involved in Color Development of Cured Emu and Ezo Deer Meat
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- NAKAZAWA Yozo
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
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- ITO Masanori
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
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- YAMAZAKI Masao
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
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- SATO Hiroaki
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
Bibliographic Information
- Other Title
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- エミューおよびエゾシカ塩漬肉の発色に関わるミオグロビンの特性
Abstract
<p> We examined the properties of cured meat from both emu and Ezo deer. Although emu meat is slightly inferior to beef in its ability to reduce metmyoglobin, it was revealed to have higher myoglobin content, to nitrosate the myoglobin efficiently, and to produce more denatured globin nitrosyl hemochrome upon heating. Ezo deer meat was revealed to have higher iron and myoglobin contents than other common meats and excellent metmyoglobin reducing ability, so it is possible to efficiently nitrosate myoglobin and produce more denatured globin nitrosyl hemochrome by heating.</p>
Journal
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- Food Preservation Science
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Food Preservation Science 45 (1), 19-23, 2019
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390576302819579136
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- ISSN
- 21861277
- 13441213
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
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- Abstract License Flag
- Disallowed