The Concentration of Myoglobin and Hemoglobin in Tuna Flesh
作者:
W. DUANE BROWN,
期刊:
Journal of Food Science
(WILEY Available online 1962)
卷期:
Volume 27,
issue 1
页码: 26-28
ISSN:0022-1147
年代: 1962
DOI:10.1111/j.1365-2621.1962.tb00052.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
SUMMARYAmounts of myoglobin and hemoglobin were determined in light and dark muscle of yellowfin tuna,Neothunnus macropterus.Myoglobin concentration ranged from 0.37 to 1.28 mg/g wet weight in light muscle and from 5.3 to 24.4 mg/g in dark muscle; hemoglobin concentrations ranged from 0.12 to 0.58 mg/g in light muscle and from 0.5 to 3.8 mg/g in dark muscle. The fish were divided into two groups on the basis of means of capture, i.e., taken on hooks from a bait boat, or seined. Average percentage of hemoglobin was slightly, but not significantly, higher in the seined fish. Of the total heme pigments, myoglobin constituted 69–85% in light muscle and 81–95% in dark muscle from bait‐boat fish, and 47–81% in light muscle and 84–98% in dark muscle of se
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