[Structure of nitroso pigments in meats].
The study is concerned with the nitrosopigments formed during curing time. It concludes that a reductant nitrosohaem is formed, with a breakdown of the bond between haem and histidine, and it gives the accurate sequence of the reactions. This study has been conducted by measurement of the iron-dried material ratio, electrophoresis on acetonic extracts of pigments formed with ascorbate or cystein, measurement, during the photodecomposition of this extract, of photometric spectra, of ionised iron, and characterization of pyrroles functions.
D000596:Amino Acids; D001205:Ascorbic Acid; D055598:Chemical Phenomena; D002621:Chemistry; D003545:Cysteine; D005519:Food Preservation; D006418:Heme / Q000031:analogs & derivatives*; D006639:Histidine; D008460:Meat; D008956:Models, Chemical; D009603:Nitroso Compounds; D010860:Pigments, Biological; D011758:Pyrroles
D000596:Amino Acids; D009603:Nitroso Compounds; D010860:Pigments, Biological; D011758:Pyrroles; D006418:Heme; D006639:Histidine; D003545:Cysteine; D001205:Ascorbic Acid
Structures des pigments nitroso des viandes.