| Revue: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313218 |
| ISSN: | 0100-4042 |
| Autores: | Moller, Jens K.S1 Skibsted, Leif H2 |
| Instituciones: | 1Universidade Estadual de Campinas, Instituto de Quimica, Campinas, Sao Paulo. Brasil 2Royal Veterinary and Agricultural University, Department of Food Science, Food Chemistry, Frederiksberg. Dinamarca |
| Año: | 2006 |
| Periodo: | Nov |
| Volumen: | 29 |
| Número: | 6 |
| Paginación: | 1270-1278 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Aerobic metabolism changes rapidly to glycolysis post-mortem resulting in a pH-decrease during the transformation of muscle in to meat affecting ligand binding and redox potential of the heme iron in myoglobin, the meat pigment. The "inorganic chemistry" of meat involves (i) redox-cycling between iron(II), iron(III), and iron(IV)/protein radicals; (ii) ligand exchange processes; and (iii) spin-equilibra with a change in coordination number for the heme iron. In addition to the function of myoglobin for oxygen storage, new physiological roles of myoglobin are currently being discovered, which notably find close parallels in the processes in fresh meat and nitrite-cured meat products. Myoglobin may be characterized as a bioreactor for small molecules like O2, NO, CO, CO2, H2O, and HNO with importance in bio-regulation and in protection against oxidative stress in vivo otherwise affecting lipids in membranes. Many of these processes may be recognised as colour changes in fresh meat and cured meat products under different atmospheric conditions, and could also be instructive for teaching purposes |
| Disciplinas: | Química |
| Palabras clave: | Bioquímica, Química de alimentos, Carne, Procesos oxidativos, Mioglobina, Oxidación lipídica, Decoloración |
| Keyword: | Chemistry, Biochemistry, Food chemistry, Meat, Oxidative processes, Myoglobin, Lipid oxidation, Decoloration |
| Texte intégral: | Texto completo (Ver HTML) |
