Effect of Freezing on Autoxidation of Oxymyoglobin Solutions a
Authors:
- 1 March 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (2) , 211-213
Abstract
SUMMARY: Rates of oxidation of solutions of highly purified and “crude” tuna and beef oxymyoglobins were measured at 0, −5, −10, −15, and −18°C. The results show that the oxidation rate decreases with lower temperatures until solutions actually solidify; at that time the autoxidation rate increases sharply. There are variations in rates of oxidation between tuna and beef myoglohins, as well as between myoglobin solutions at different buffer concentrations; however, these are secondary to the changes noted due to freezing.Keywords
This publication has 5 references indexed in Scilit:
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- Spectrophotometric Estimation of Metmyoglobin in Frozen Meat Extractsa aJournal of Food Science, 1962
- STUDIES ON THE AUTOXIDATION VELOCITY OF FISH MYOGLOBINNIPPON SUISAN GAKKAISHI, 1962
- The Autoxidation of Crystallized Beef Myoglobin aJournal of Food Science, 1961
- STUDIES ON THE DISCOLORATION IN FISH MEAT DURING FREEZING STORAGE-IINIPPON SUISAN GAKKAISHI, 1959