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Catalytic “Free” Iron Ions in Muscle Foods
Year:
1988
Authors :
Doll, Linda
;
.
Hazan, Bella
;
.
Kanner, Joseph
;
.
Volume :
36
Co-Authors:
Kanner, J., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Hazan, B., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Doll, L., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
412
To page:
415
(
Total pages:
4
)
Abstract:
Catalytic “free” iron was determined in muscle foods by the bleomycin method. The results demonstrated that turkey and chicken muscle contain significant amounts of free catalytic iron. Base propenal derived from DNA during the incubation of bleomycin with muscle water extracts was inhibited by the iron chelator desferrioxamine. The amounts of free iron in turkey and chicken dark muscles were found to be 2.5 and 0.5 μg/g, and those of light muscles, 0.9 and 0.2 μg/g, respectively. The amount of free iron in turkey and chicken dark muscle correlates well with the tendency of this muscle tissue to undergo lipid peroxidation. Turkey and chicken dark and white muscle stored at 4 °C for 1 week releases free iron ions, the concentration of which increases by 2-3-fold over fresh samples. The implication of free iron in the quality of muscle foods is discussed. © 1988, American Chemical Society. All rights reserved.
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DOI :
10.1021/jf00081a002
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19854
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:32
Scientific Publication
Catalytic “Free” Iron Ions in Muscle Foods
36
Kanner, J., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Hazan, B., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Doll, L., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Catalytic “Free” Iron Ions in Muscle Foods
Catalytic “free” iron was determined in muscle foods by the bleomycin method. The results demonstrated that turkey and chicken muscle contain significant amounts of free catalytic iron. Base propenal derived from DNA during the incubation of bleomycin with muscle water extracts was inhibited by the iron chelator desferrioxamine. The amounts of free iron in turkey and chicken dark muscles were found to be 2.5 and 0.5 μg/g, and those of light muscles, 0.9 and 0.2 μg/g, respectively. The amount of free iron in turkey and chicken dark muscle correlates well with the tendency of this muscle tissue to undergo lipid peroxidation. Turkey and chicken dark and white muscle stored at 4 °C for 1 week releases free iron ions, the concentration of which increases by 2-3-fold over fresh samples. The implication of free iron in the quality of muscle foods is discussed. © 1988, American Chemical Society. All rights reserved.
Scientific Publication
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