Participation of hemoglobin in the formation of curing pigments
1987
Zoulfos, K. (Ministry of Agriculture, Athens (Greece). Veterinary Inst.)
The role of hemoglobin (Hb) and its participation during the formation of nitric oxidehemepigments of either cured meat products or blood has not been studied completely. Hemoglobin and myoglobin are characterized by a common heme's molecule and the same molecular position in the space. Nevertheless, the behaviour of the hemoglobin cannot be considered identical with that of the myoglobin without further study. This is possibly due to the significantly higher concentration on the pigment of the meat as well as the variety of the enzymatic systems. In the present paper, the technological aspect of the role of hemoglobin and its derivatives in the process of the development of the colour in cured meat and blood is discussed
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