書誌事項
- タイトル別名
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- Properties of Myoglobin Involved in Color Development of Cured Emu and Ezo Deer Meat
抄録
<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>
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 45 (1), 19-23, 2019
一般社団法人 日本食品保蔵科学会
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詳細情報 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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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
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- 抄録ライセンスフラグ
- 使用不可