Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 18, Pages 8668-8676Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf902705q
Keywords
Myoglobin; chicken; turkey meat; ESI-MS; unsaturated aldehydes; 4-hydroxynonenal
Funding
- Department of Science and Technology (DST)
- Government of India
- BOYSCAST fellowship program
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Turkey and chicken myoglobins (Mbs) were isolated, purified, and characterized using electrospray (ESI-MS), and the effect of unsaturated aldehydes (nonenal and on their redox stability was investigated in vitro. The deconvoluted spectra from ESI-MS (OxyMbs) were more prone to oxidation at pH 5.8 than at pH 7.4. Metmyoglobin (P < 0.05). The
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