Method for simultaneously determining myoglobin, hemoglobin and cytochrome c in meat
2016
Waga, M. (Azabu University, Sagamihara (Japan). School of Veterinary Medicine) | Oshida, T. | Sakata, R.
The absorption spectra of a reduced meat extract indicated heme pigments which determine the absorption characteristics to quite likely be myoglobin, hemoglobin and cytochrome c (Cyt. c). The absorption spectra of any other heme pigments in the meat extract were too weak to permit detection. A CO treated meat extract was found to contain CO myoglobin (COMb), CO hemoglobin (COHb) and reduced Cyt. c, each of these having a characteristic absorption spectrum differing from that of any other. The following absorption peaks observed : COMb : 541 and 578 nm ; COHb : 539 and 568 nm ; Cyt. c : 520 and 550 nm. Spectrophotometrically, COMb, COHb and Cyt. c were in the most readily detachable forms. To devise a system equation based on the Beer-Lambert law, three wavelengths were optionally selected from among eleven wavelengths which showed 6 peaks for 3 heme pigments and 5 isosbestic points for COMb and COHb. The accuracy of the system equation was assessed for solutions of known-concentrations and meat extracts. The concentrations of Mb, Hb and Cyt. c could be determined with the greatest accuracy using the system equation derived based on weight absorption coefficients at 538, 568 and 578nm.
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