Study on the Beef Pigments

Olga Drăghici; Ionuţ Avram; Daniela Hîrîciu; Mădălina Nan; Alina Toader

doi:10.2478/aucft-2013-0005

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Study on the Beef Pigments

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 17 (2013): Issue 1 (June 2013)

By: Olga Drăghici, Ionuţ Avram, Daniela Hîrîciu, Mădălina Nan and Alina Toader

Open Access

|Jul 2013

Abstract

Myoglobin, meat pigment is an iron containing protein found in muscle consisting of heme connected to a single proteide chain. Color is the most important factor in meat products influencing the consumer purchase decision and affecting the perception of freshness. This research presents a spectophotometric method tested identify myoglobin in beef, readings being made at several wavelenghts. Oxidation of myoglobin pigment in metmyoglobin, was also analysed using peroxide hydrogene. A considerable decrease of myoglobin compared with the standard sample was observed (approximately 7 times).

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Articles in this issue

DOI: https://doi.org/10.2478/aucft-2013-0005 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 47 - 52

Published on: Jul 30, 2013

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

beef,

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2013 Olga Drăghici, Ionuţ Avram, Daniela Hîrîciu, Mădălina Nan, Alina Toader, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons License.

Volume 17 (2013): Issue 1 (June 2013)