Study on Stabilization of Myglobin and Hemoglobin in Beef

Abstract

Abstract: On differet pH, the stabilization of myoglobin(Mb) and hemoglobin(Hb) decreaes with increase of temperature. when the temperature is beyond 60℃, their characteristic absorption peaks disappear. At room temperature, with the increase if pH value from 4.0 to 6.5, their characteristic absorption peaks gradually increase. Testing the stabilization of Mb and Hb in different concentrations of sodium chloride, the results show: at 4 per cent cincentration, the stabilization of Mb is best.

Key words: , myglobin； hemoglobin； stability；

DING Shi-Yong, Zhang-Jia-Nian. Study on Stabilization of Myglobin and Hemoglobin in Beef[J]. FOOD SCIENCE, 2006, 27(7): 93-94.

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Study on Stabilization of Myglobin and Hemoglobin in Beef

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