nitrosomyoglobin

nitrosomyoglobin

the compound formed in meat by the interaction of myoglobin and nitrite in the curing process; creates a rich red color which soon disappears because of oxidation of the compound.
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Thus, this study was performed to investigate the potential possibility of antioxidant by measuring meat color, non-heme iron, POV, residual nitrite, nitrosomyoglobin, DPPH, texture properties and sensory evaluation.
Nitrosomyoglobin concentration in the sausages was determined according to the method of Bozkurt and Erkmen (2004).
The nitrosomyoglobin content in all the treatments (0.
The higher intensity of redness of sausages containing nitrite is due to the fact that nitrite is reduced to nitric oxide (NO) by ascorbic acid, and reacts with myoglobin to form the red nitrosomyoglobin (Adams, 1997).
In the presence of nitrite the bright red nitrosomyoglobin is formed, in which the H[sub.