HEMOGLOBIN, MYOGLOBIN, AND TOTAL PIGMENTS IN BEEF AND CHICKEN MUSCLES - CHROMATOGRAPHIC DETERMINATION

被引：34
|
作者：
HAN, D
MCMILLIN, KW
GODBER, JS
机构：
[1] LOUISIANA STATE UNIV,CTR AGR,DEPT ANIM SCI,LOUISIANA AGR EXPT STN,BATON ROUGE,LA 70803
[2] LOUISIANA STATE UNIV,CTR AGR,DEPT FOOD SCI,BATON ROUGE,LA 70803
[3] RUSH PRESBYTERIAN ST LUKES MED CTR,DEPT IMMUNOL MICROBIOL,CHICAGO,IL 60612
来源：
JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 06期
关键词：
BEEF; CHICKEN; MYOGLOBIN; HEMOGLOBIN; HPLC;
D O I：
10.1111/j.1365-2621.1994.tb14695.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Spectrophotometric determinations of myoglobin (Mb) and hemoglobin (Hb) in bovine longissimus and psoas and chicken thigh and drumstick muscles were compared using size exclusion (SE) and hydrophobic interaction (HI) high performance liquid chromatography (HPLC). Detection limit (61 ng) and standard deviation for total pigments were lower with SE than with HI. Bovine and chicken Mb and Hb coeluted with SE-HPLC. Mb and Hb from bovine muscles were separated using HI-HPLC, but pigment concentrations in chicken muscles were below detection limits of the HI-HPLC method. The amounts of Mb and Hb in longissimus and psoas muscles differed with individual cattle.
引用
收藏
页码：1279 / 1282
页数：4
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