首页   按字顺浏览 期刊浏览 卷期浏览 Spectral Examination of Cured‐Meat Pigments During Frankfurter Processinga
Spectral Examination of Cured‐Meat Pigments During Frankfurter Processinga

 

作者: C. G. SIDWELL,   HAROLD SALWIN,   MARGARET DRIVER,   ROBERT B. KOCH,  

 

期刊: Journal of Food Science  （WILEY Available online 1962）
卷期: Volume 27, issue 1  

页码: 9-14

 

ISSN:0022-1147

 

年代: 1962

 

DOI:10.1111/j.1365-2621.1962.tb00049.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

SUMMARYSpectrophotometric analyses of aqueous‐acetone extracts of frankfurters were useful for characterizing the porphyrin pigments that formed during smokehouse treatment or laboratory heating. The absorption curves showed differences among samples in spectral structure, rates of pigment development, and pigment stability. They also showed promise of differentiating among samples on the basis of storage ‐stabil

 

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