Autoxidation of Bluefin Tuna Myoglobin Associated with Freezing and Thawing
- 1 May 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3) , 589-591
- https://doi.org/10.1111/j.1365-2621.1987.tb06681.x
Abstract
Bluefin tuna oxymyoglobin (oxyMb) solutions were frozen either quickly at −80°C or slowly at −2O°C, thawed, and the metmyoglobin (metMb) to total myoglobin (Mb) ratio (metMb%) determined. When quick freezing was applied, autoxidation was clearly pH‐dependent, with a minimum (metMb%, 15–40) at around pH 5.9–6.3. When slowly frozen and thawed, on the other hand, tuna Mb generally showed an extremely high metMb%. Freezing and thawing partially insolubilized tuna Mb, depending upon pH. The Mb showed the minimum ratio of insolubilization at pH 6–6.3 again. Insolubilization of tuna Mb was markedly accelerated by NaCl.This publication has 10 references indexed in Scilit:
- Effects of freezing and thawing on the autoxidation of bluefin tuna myoglobin.NIPPON SUISAN GAKKAISHI, 1985
- Mechanism of autooxidation for hemoglobins and myoglobins. Promotion of superoxide production by protons and anions.Journal of Biological Chemistry, 1982
- STUDIES ON THE RETENTION OF MEAT COLOR OF FROZEN TUNA-INIPPON SUISAN GAKKAISHI, 1964
- Effect of Freezing on Autoxidation of Oxymyoglobin SolutionsaJournal of Food Science, 1963
- Autoxidation of Beef and Tuna OxymyoglobinsaJournal of Food Science, 1963
- STUDIES ON THE AUTOXIDATION VELOCITY OF FISH MYOGLOBINNIPPON SUISAN GAKKAISHI, 1962
- The Autoxidation of Crystallized Beef MyoglobinaJournal of Food Science, 1961
- Chemical Studies on the Red Muscle (“Chiai”) of Fishes-XNIPPON SUISAN GAKKAISHI, 1959
- Chemical Studies on the Red Muscle (“Chiai”) of Fishes-IINIPPON SUISAN GAKKAISHI, 1954
- The oxidation of myoglobin to metmyoglobin by oxygen. 1Biochemical Journal, 1952