The colour of cooked cured pork. II.—estimation of the stability to light

Abstract

A method is presented for estimating the stability t o light of the colour of cooked hams, Some typical results obtained in presence and absence of air are considered. For the routine examination of samples, it is suggested that the stability may be conveniently expressed as the percentage of pigment remaining after one hour's exposure a t IOO foot-candles under stated conditions. enabling the complete fading curve to be obtained.

Synthesis and in vitro characterization of the genotoxic, mutagenic and cell-transforming potential of nitrosylated heme

“…As described by Hornsey (1957), Soltanizadeh and Kadivar (2012) and Haile et al (2013), NO-heme is Fig. 3 Analysis of photolyzed NO-heme.…”

“…As described by Hornsey ( 1957 ), Soltanizadeh and Kadivar ( 2012 ) and Haile et al ( 2013 ), NO-heme is highly sensitive to UV light and oxygen; an exposure to these results in NO release from the molecule and leads to changes in the specific UV–Vis and IR spectra within 2 h. While the absorbance maxima of the UV–Vis spectra disappeared during photolysis, the IR spectra expanded with further bands appearing at 1554 and 1207 cm −1 . In conjunction with the nitrosyl iron-related band at 1662.64 cm −1 as well as the emergence of brown crystalline structures, the appearance of these new bands support the assumption that the product of photolyzed NO-heme may be β-hematin or hemozoin.…”

Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus

“…Coincidental with a rapid increase in PV, it is speculated that a substantial decrease in NOMb was probably due to the accumulated hydrogen peroxide formed by the lactobacilli. NOMb, which generally contributes to pink pigment in cured sausage, may be decreased by oxidation process of lipid (Baron, Skibsted, & Anderson, 1998;Hornsey, 1957) and attributed to paleness of Nham during prolonged fermentation (Panya et al, 2003).…”

Light‐induced flavour deterioration. The effect of exposure to light of pork luncheon meat containing erythrosine

“…Exposure to light for long periods (> 12 days) has been shown to cause flavour deterioration in cured meat products.5 This may be associated with natural light-absorbing materials such as nitrosohaemochromes since considerable loss of the pigments takes place. 13 Although the presence of these pigments in luncheon meat may cause flavour deterioration, the limited storage life of this product precludes the study of long-term effects. The deteriorations in flavour observed in this investigation are, however, markedly different from those described previously.…”