Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin-Reference-Cited by-同舟云学术

Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin

Published:2023-11-09 Issue:46 Volume:71 Page:17485-17493
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Álvarez-Armenta Andrés¹^ORCID,Huerta-Ocampo Jose A.²^ORCID,López-Zavala Alonso A.³^ORCID,Pacheco-Aguilar Ramón¹^ORCID,Sotelo-Mundo Rogerio R.⁴^ORCID,Corona-Martínez David O.³^ORCID,Ramírez-Suárez Juan Carlos¹^ORCID

Affiliation:

1. Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico

2. Laboratorio de Bioquímica de Proteínas y Glicanos, Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT)−Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico

3. Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico

4. Laboratorio de Estructura Biomolecular, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico

Funder

Consejo Nacional de Humanidades, Ciencia y Tecnolog??a

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02109

Reference78 articles.

1. Chemistry of Meat Pigments

2. Formation of a Green Pigment from Tuna Myoglobins

3. Tuna Meat Pigment Studies, Spectral Reflectance Studies of the Heme Pigments in Tuna Fish Flesh. Some Characteristics of the Pigments and Discoloration of Tuna Meat

4. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

5. The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment