ascorbic-acid and nitrosylprotoheme

ascorbic-acid has been researched along with nitrosylprotoheme* in 2 studies

Other Studies

2 other study(ies) available for ascorbic-acid and nitrosylprotoheme

Article	Year
A new, simple method for the production of meat-curing pigment under optimised conditions using response surface methodology. Meat science, 2012, Volume: 92, Issue:4 The production of cured meat pigment using nitrite and ascorbate in acidic conditions was evaluated. HCl, ascorbate and nitrite concentrations were optimised at three levels using the response surface method (RSM). The effects of process variables on the nitrosoheme yield, the wavelength of maximum absorbance (λ(max)), and L, a and b* values were evaluated. The response surface equations indicate that variables exerted a significant effect on all dependent factors. The optimum combinations for the reaction were HCl=-0.8, ascorbate=0.46 and nitrite=1.00 as coded values for conversion of 1mM hemin to nitrosoheme, by which a pigment yield of 100%, which was similar to the predicted value of 99.5%, was obtained. Likewise, the other parameters were not significantly different from predicted values as the λ(max), L, a and b* values were 558 nm, 47.03, 45.17 and 17.20, respectively. The structure of the pigment was identified using FTIR and ESI/MS. Topics: Animals; Ascorbic Acid; Cattle; Coloring Agents; Cooking; Food Additives; Food, Preserved; Heme; Hemin; Hydrochloric Acid; Hydrogen-Ion Concentration; Meat; Models, Chemical; Osmolar Concentration; Pigments, Biological; Sodium Nitrite; Spectrometry, Mass, Electrospray Ionization; Spectrophotometry; Spectroscopy, Fourier Transform Infrared; Statistics as Topic	2012
Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage. Journal of agricultural and food chemistry, 2003, Feb-26, Volume: 51, Issue:5 The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO(2) (100%), N(2) (100%), or 25% CO(2)/75% N(2) packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO(2) or CO(2)/N(2) packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N(2) packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change. Topics: Animals; Ascorbic Acid; Carbon Dioxide; Color; Food Irradiation; Food Packaging; Food Preservation; Heme; Meat Products; Myoglobin; Nitrites; Nitrogen; Swine	2003

Article

Year

A new, simple method for the production of meat-curing pigment under optimised conditions using response surface methodology.

Meat science, 2012, Volume: 92, Issue:4

The production of cured meat pigment using nitrite and ascorbate in acidic conditions was evaluated. HCl, ascorbate and nitrite concentrations were optimised at three levels using the response surface method (RSM). The effects of process variables on the nitrosoheme yield, the wavelength of maximum absorbance (λ(max)), and L*, a* and b* values were evaluated. The response surface equations indicate that variables exerted a significant effect on all dependent factors. The optimum combinations for the reaction were HCl=-0.8, ascorbate=0.46 and nitrite=1.00 as coded values for conversion of 1mM hemin to nitrosoheme, by which a pigment yield of 100%, which was similar to the predicted value of 99.5%, was obtained. Likewise, the other parameters were not significantly different from predicted values as the λ(max), L*, a* and b* values were 558 nm, 47.03, 45.17 and 17.20, respectively. The structure of the pigment was identified using FTIR and ESI/MS.

Topics: Animals; Ascorbic Acid; Cattle; Coloring Agents; Cooking; Food Additives; Food, Preserved; Heme; Hemin; Hydrochloric Acid; Hydrogen-Ion Concentration; Meat; Models, Chemical; Osmolar Concentration; Pigments, Biological; Sodium Nitrite; Spectrometry, Mass, Electrospray Ionization; Spectrophotometry; Spectroscopy, Fourier Transform Infrared; Statistics as Topic

2012

Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage.

Journal of agricultural and food chemistry, 2003, Feb-26, Volume: 51, Issue:5

The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO(2) (100%), N(2) (100%), or 25% CO(2)/75% N(2) packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO(2) or CO(2)/N(2) packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N(2) packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change.

Topics: Animals; Ascorbic Acid; Carbon Dioxide; Color; Food Irradiation; Food Packaging; Food Preservation; Heme; Meat Products; Myoglobin; Nitrites; Nitrogen; Swine

2003