다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
Journal of muscle foods, v.12 no.1, 2001년, pp.19 - 35
O'GRADY, M.N. , MONAHAN, F.J. , MOONEY, M.T.
AI-Helper
ABSTRACTOxymyoglobin and lipid oxidation were examined in low and high vitamin E (α‐tocopherol) bovine M. longissimus thoracis et lumborum (LD) homogenates and in subcellular fractions of LD. Investigation of the effects of temperature (4, 22, 37C) and pH (5.5, 6.4, 7.2) on lipid and ox...
Apgar, Martin E., Hultin, Herbert O.. Lipid peroxidation in fish muscle microsomes in the frozen state. Cryobiology, vol.19, no.2, 154-162.
J. Biol. Chem BROWN W.D. 6696 244 1969 10.1016/S0021-9258(18)63462-3 Autoxidation of oxymyoglobin
10.1016/S0076-6879(78)52032-6
10.1016/S0076-6879(84)05018-7
Chan, W.K.M., Faustman, C., Yin, M., Decker, E.A.. Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H2O2 and superoxide anion. Meat science, vol.46, no.2, 181-190.
CHAN, WENDY K.M., FAUSTMAN, CAMERON, DECKER, ERIC A.. Oxymyoglobin Oxidation as Affected by Oxidation Products of Phosphatidylcholine Liposomes. Journal of food science : an official publication of the Institute of Food Technologists, vol.62, no.4, 709-712.
Chan, W.K.M., Hakkarainen, K., Faustman, C., Schaefer, D.M., Scheller, K.K., Liu, Q.. Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles. Meat science, vol.42, no.4, 387-399.
FAUSTMAN, C., CASSENS, R.G.. THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW. Journal of muscle foods, vol.1, no.3, 217-243.
FAUSTMAN, C., CASSENS, R.G., SCHAEFER, D.M., BUEGE, D.R., WILLIAMS, S.N., SCHELLER, K.K.. Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E. Journal of food science : an official publication of the Institute of Food Technologists, vol.54, no.4, 858-862.
George, P., Stratmann, C. J.. The oxidation of myoglobin to metmyoglobin by oxygen. 2. The relation between the first order rate constant and the partial pressure of oxygen. The Biochemical journal, vol.51, no.3, 418-425.
GOVINDARAJAN, SUNDARAM, HULTIN, H. O., KOTULA, ANTHONY W.. MYOGLOBIN OXIDATION IN GROUND BEEF: MECHANISTIC STUDIES. Journal of food science : an official publication of the Institute of Food Technologists, vol.42, no.3, 571-577.
Harel, Stella, Kanner, Joseph. Muscle membranal lipid peroxidation initiated by hydrogen peroxide-activated metmyoglobin. Journal of agricultural and food chemistry, vol.33, no.6, 1188-1192.
Kanner, Joseph, Salan, Menahem Avior, Harel, Stella, Shegalovich, Ioseph. Lipid peroxidation of muscle food: the role of the cytosolic fraction. Journal of agricultural and food chemistry, vol.39, no.2, 242-246.
Kansci, Germain, Genot, Claude, Meynier, Anne, Gandemer, Gilles. The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation. Food chemistry, vol.60, no.2, 165-175.
Krzywicki, K.. The determination of haem pigments in meat. Meat science, vol.7, no.1, 29-36.
Ledward, D.A., Smith, C.G., Clarke, H.M., Nicholson, M.. Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beef. Meat science, vol.1, no.2, 149-156.
Liu, Q, Lanari, M C, Schaefer, D M. A review of dietary vitamin E supplementation for improvement of beef quality.. Journal of animal science, vol.73, no.10, 3131-.
Food Technol LIVINGSTON D.J. 244 355 1981 The chemistry of myoglobin and its reactions
Proc. Inst. Food Technol LYNCH M.P. 123 1999 Effect of aldehydes on myoglobin oxidation and reduction in vitro
Lynch, M.P., Faustman, C., Chan, W.K.M., Kerry, J.P., Buckley, D.J.. A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b5 mediated reduction. Meat science, vol.50, no.3, 333-342.
Markwell, Mary Ann K., Haas, Suzanne M., Bieber, L.L., Tolbert, N.E.. A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Analytical biochemistry, vol.87, no.1, 206-210.
Irish J. Agric. Food Res MOONEY M.T. 194 35 1996 The effect of oxidising lipids on metmyoglobin reductase activity in bovine muscle
O'Grady, M.N., Monahan, F.J., Bailey, J., Allen, P., Buckley, D.J., Keane, M.G.. Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs. Meat science, vol.50, no.1, 73-80.
REDDY, L. MOHAN, CARPENTER, CHARLES E.. Determination of Metmyoglobin Reductase Activity in Bovine Skeletal Muscles. Journal of food science : an official publication of the Institute of Food Technologists, vol.56, no.5, 1161-1164.
RENERRE, M.. Factors involved in the discoloration of beef meat. International journal of food science & technology, vol.25, no.6, 613-630.
Basic Statistical Analysis SAS Institute Inc. 1990
SATO, KUNITO, HEGARTY, GERALD R.. WARMED-OVER FLAVOR IN COOKED MEATS. Journal of food science : an official publication of the Institute of Food Technologists, vol.36, no.7, 1098-1102.
SIU, G. M., DRAPER, H. H.. A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISH. Journal of food science : an official publication of the Institute of Food Technologists, vol.43, no.4, 1147-1149.
J. Biol. Chem TAJIMA G. 12603 262 1987 10.1016/S0021-9258(18)45248-9 Autoxidation of oxymyoglobin, an overall stoichiometry including subsequent side reactions
Yin, Mei Chin., Faustman, Cameron.. Influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: A liposome model. Journal of agricultural and food chemistry, vol.41, no.6, 853-857.
Yin, M.-c., Faustman, C.. The influence of microsomal and cytosolic components on the oxidation of myoglobin and lipid in vitro. Food chemistry, vol.51, no.2, 159-164.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.