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KMID : 0380619870190010050
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 1 p.50 ~ p.53
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Effect of Cytochrome c on Pork Fat Oxidation Measured by TBA Test
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Abstract
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The effect of cytochrome on pork fat oxidation was studied either in the absence or in the presence of nitrite and/or ascorbate. Results showed that the back-fat oxidation measured by TBA test increased with increasing concentration of cytochrome c but the increment decreased with increasing concentration. The addition of ascorbate alone to cytochrome c did not prevent the oxidation. The same result was obtained with the addition of nitrite alone to cytochrome c. However, the backfat oxidation was prevented by the addition of nitrite and ascorbate together. With the rendered fat, the trends were more obvious than with backpat.
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