Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang

Translated title of the contribution: Stability of oxymyoglobin and nitrosomyoglobin during freezing

Ryoichi Sakata, Haruo Negishi, Hidetoshi Morita, Yukiharu Nagata, Karl O. Honikel

Research output: Contribution to journalArticle

Abstract

The stability of myoglobin (Mb) derivatives during freezing was assessed and compared with a model system containing oxy-Mb(MbO2) and nitroso-Mb(NOMb). The met-Mb(MetMb) production ratio (%) in a discoloured commercial frozen beef (vacuum-packed) sirloin was based on reflectance spectra and the buffer extraction method. Sliced fresh beef (round) was vacuum packed and frozen (-25 -30 °C) and then examined for colour changes during 1 month of storage. The discoloured sample showed 43 % MetMb production. No discoloration of the freshly sliced rounds was noted, even when repeatedly frozen and thawed. Sirloin that had been minced, frozen and thawed showed 56 % MetMb, The model solution - a reaction mixture (pH 5.5) consisting of MetMb (1 %) and ascorbic acid (0.5%) · was prepared, evacuated and oxygenated to encourage the production of MbO2 as much as possible. 0.1 % NaNO, was added to the reaction mixture to convert MetMb to NOMb. The solution was diluted 1:10 with the same medium (0.1M acetate buffer, pH 5.5) to assess colour changes and reducing ability (RA). Frozen storage was under anaerobic and aerobic conditions respectively for MbO2 and NOMb. The initial MbO2 production ratio was 86 % and was followed by a drop to 53 % after 1 week of freezing and then to 32% after refreezing for 1 month. RA decreased with the duration and number of times of refreezing. Up to 100% NOMb was produced under aerobic conditions at 20 °C within 24 hours. NOMb was oxidized to some extent by freezing, NOMb remained stable after refreezing and storage for 6 months. No residual nitrite could be detected in the NOMb solution. It is evident from the results obtained that MbO, is fairly stable in meat cuts but unstable in a model solution as compared with NOMb. Its stability changes however under varying freezing conditions, e.g. storage period.

Original languageGerman
Pages (from-to)162-165
Number of pages4
JournalFleischwirtschaft
Volume77
Issue number2
Publication statusPublished - Feb 1997
Externally publishedYes

Fingerprint

myoglobin
Freezing
Myoglobin
freezing
aerobic conditions
Vacuum
Buffers
beef
buffers
Color
Metmyoglobin
meat cuts
color
frozen storage
Nitrites
discoloration
anaerobic conditions
Meat
nitrites
Ascorbic Acid

Keywords

  • Curing
  • Metmyoglobin
  • Nitrite
  • Nitrosomyoglobin
  • Oxidation
  • Oxymyoglobin

ASJC Scopus subject areas

  • Food Science

Cite this

Sakata, R., Negishi, H., Morita, H., Nagata, Y., & Honikel, K. O. (1997). Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang. Fleischwirtschaft, 77(2), 162-165.

Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang. / Sakata, Ryoichi; Negishi, Haruo; Morita, Hidetoshi; Nagata, Yukiharu; Honikel, Karl O.

In: Fleischwirtschaft, Vol. 77, No. 2, 02.1997, p. 162-165.

Research output: Contribution to journalArticle

Sakata, R, Negishi, H, Morita, H, Nagata, Y & Honikel, KO 1997, 'Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang', Fleischwirtschaft, vol. 77, no. 2, pp. 162-165.
Sakata R, Negishi H, Morita H, Nagata Y, Honikel KO. Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang. Fleischwirtschaft. 1997 Feb;77(2):162-165.
Sakata, Ryoichi ; Negishi, Haruo ; Morita, Hidetoshi ; Nagata, Yukiharu ; Honikel, Karl O. / Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang. In: Fleischwirtschaft. 1997 ; Vol. 77, No. 2. pp. 162-165.
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