Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

This study examined the effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on lipid oxidation induced by oxyhemoglobin (oxyHb) in washed turkey muscle (WTM) model. To explore the reasons for observed effects, the pro-oxidant abilities of Hb derivatives (e.g., metHb, oxyHb, hemin, F...

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Detalles Bibliográficos
Autores principales: Wu, Haizhou, Park, Sung Yong, Richards, Mark P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583034/
https://www.ncbi.nlm.nih.gov/pubmed/36277871
http://dx.doi.org/10.1016/j.fochx.2022.100480

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583034/
https://www.ncbi.nlm.nih.gov/pubmed/36277871
http://dx.doi.org/10.1016/j.fochx.2022.100480

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