Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue
- 1 January 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (1) , 10-12
- https://doi.org/10.1111/j.1365-2621.1969.tb14351.x
Abstract
SUMMARY— Beef adipose tissue was separated into the water soluble, salt soluble and insoluble (water‐salt‐ether) fractions, and the amount of H, S evolved upon heating each of the fractions was determined. The yield of H, S per 100 g of adipose tissue was 17.6, 1.7 and 5.5 μM for the water soluble, salt soluble and insoluble fractions, respectively. Thus, the water soluble fraction contributed about 71% of the H, S, while the corresponding contributions from the salt soluble and the insoluble fractions amounted to approximately 7 and 22%, respectively.Keywords
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