Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue
作者:
F. H. PEPPER,
A. M. PEARSON,
期刊:
Journal of Food Science
(WILEY Available online 1969)
卷期:
Volume 34,
issue 1
页码: 10-12
ISSN:0022-1147
年代: 1969
DOI:10.1111/j.1365-2621.1969.tb14351.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
SUMMARY—Beef adipose tissue was separated into the water soluble, salt soluble and insoluble (water‐salt‐ether) fractions, and the amount of H, S evolved upon heating each of the fractions was determined. The yield of H, S per 100 g of adipose tissue was 17.6, 1.7 and 5.5 μM for the water soluble, salt soluble and insoluble fractions, respectively. Thus, the water soluble fraction contributed about 71% of the H, S, while the corresponding contributions from the salt soluble and the insoluble fractions amounted to approximately 7 and 22%, respec
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