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The effects of irradiation and antio...

Stetzer, Andrea J.

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The effects of irradiation and antioxidants on myoglobin derived from beef hearts .

Record Type:	Electronic resources : Monograph/item
Title/Author:	The effects of irradiation and antioxidants on myoglobin derived from beef hearts ./
Author:	Stetzer, Andrea J.
Description:	141 p.
Notes:	Source: Dissertation Abstracts International, Volume: 68-02, Section: B, page: 0684.
Contained By:	Dissertation Abstracts International68-02B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3250328

The effects of irradiation and antioxidants on myoglobin derived from beef hearts .
Stetzer, Andrea J.

The effects of irradiation and antioxidants on myoglobin derived from beef hearts . - 141 p.

Source: Dissertation Abstracts International, Volume: 68-02, Section: B, page: 0684.

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.

To determine the effect of antioxidants and irradiation on meat color, myoglobin (Mb) was extracted from beef hearts. Mb was treated with one of four antioxidants (control, citric acid (CA), ethylenediaminetetraacetic acid (EDTA) or propyl gallate (PG)) and irradiated at 0.00, 1.25 or 2.50 kGy. Samples were then evaluated for thiobarbituric reactive substances (TBARS), pH, Hunter color, absorbance and reflectance over the visible range (400--700 nm) and absorbance at 280 nm. Protein denaturation, protein concentration, and met- (MMb), deoxy- (DMb) and oxy- (OMb) myoglobin percentages were calculated from reflectance and absorbance data. Antioxidants influenced color, % protein denaturation, and % protein concentration. CA and AA had higher L*, a* and b* values than EDTA, PG and control. AA had larger % protein values pre- and post-irradiation. Irradiation had no effect on pH, TBARS, color, % protein denaturation, % protein concentration, and %MMb, %DMb, and %OMb. These results indicate that antioxidants have more influence on beef color than irradiation.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effects of irradiation and antioxidants on myoglobin derived from beef hearts .
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035 $a (UMI)AAI3250328
035 $a AAI3250328
040 $a UMI $c UMI
100 1 $a Stetzer, Andrea J. $3 1923628
245 1 4 $a The effects of irradiation and antioxidants on myoglobin derived from beef hearts .
300 $a 141 p.
500 $a Source: Dissertation Abstracts International, Volume: 68-02, Section: B, page: 0684.
500 $a Adviser: M. Susan Brewer.
502 $a Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.
520 $a To determine the effect of antioxidants and irradiation on meat color, myoglobin (Mb) was extracted from beef hearts. Mb was treated with one of four antioxidants (control, citric acid (CA), ethylenediaminetetraacetic acid (EDTA) or propyl gallate (PG)) and irradiated at 0.00, 1.25 or 2.50 kGy. Samples were then evaluated for thiobarbituric reactive substances (TBARS), pH, Hunter color, absorbance and reflectance over the visible range (400--700 nm) and absorbance at 280 nm. Protein denaturation, protein concentration, and met- (MMb), deoxy- (DMb) and oxy- (OMb) myoglobin percentages were calculated from reflectance and absorbance data. Antioxidants influenced color, % protein denaturation, and % protein concentration. CA and AA had higher L*, a* and b* values than EDTA, PG and control. AA had larger % protein values pre- and post-irradiation. Irradiation had no effect on pH, TBARS, color, % protein denaturation, % protein concentration, and %MMb, %DMb, and %OMb. These results indicate that antioxidants have more influence on beef color than irradiation.
590 $a School code: 0090.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Illinois at Urbana-Champaign. $3 626646
773 0 $t Dissertation Abstracts International $g 68-02B.
790 1 0 $a Brewer, M. Susan, $e advisor
790 $a 0090
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3250328