Preparation of the Cooked Cured‐Meat Pigment, Dinitrosyl Ferrohemochrome, from Hemin and Nitric Oxide
- 1 January 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (1) , 272-273
- https://doi.org/10.1111/j.1365-2621.1985.tb13331.x
Abstract
The cooked cured‐meat pigment dinitrosyl ferrohemochrome was synthesized from hemin, an iron (III) porphyrin, and gaseous nitric oxide in buffered solutions. Reductants used were ascorbic acid, isoascorbic acid, sodium ascorbate, and sodium dithionite. The purity of the pigment so obtained was better than 97%. Sodium ascorbate was the most effective reducing agent. Application of this pigment to meats reproduced the characteristic color of nitritecured products on thermal processing.Keywords
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