Formation of nitrosylmyoglobin in bacon involving lactate dehydrogenase
- 1 April 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (2) , 181-186
- https://doi.org/10.1111/j.1365-2621.1976.tb00714.x
Abstract
Summary: When cured bacon was exposed to the air the metmyoglobin (MetMb) induced was reconverted to nitrosylmyoglobin (NOMb) by repacking the bacon in vacuo and storing the packs for 1–2 weeks at 5°C. the experimental evidence suggested that NOMb formation involved MetMb reduction by NADH formed from NAD+ and lactate by lactate dehydrogenase (EC 1.1.1.27). All the components of this system were found to be present in bacon. the observation was supported by experiments showing in vitro NOMb formation using lactate dehydrogenase, NAD+, MetMb and nitrite at pH values normally found in bacon.This publication has 9 references indexed in Scilit:
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