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KMID : 0378019740170030400
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New Medical Journal
1974 Volume.17 No. 3 p.400 ~ p.404
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A Study of the Nicotinamide acid and Nicotinamide of the Increase
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Abstract
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Nicotinamide protected the metmyoglobin (MetMb), reducing activity and oxygen consumption of ground beef or pork on refrigeration or freezer storge. Nicotinic acid(NA) increased MetMb in aerobically refrigerated ground meat, while NAm, particularly in conbination with ascorbic acid, decreased it. In model system and meat, hemochrome formation occured with reduced myoglobin either NA or NAm, but more readily with NA and at lower pH values. No hemochrome was formed in aerobically stored meat with Na NAm, even with ascorbic acid present. Anaerobic condition gave hemochrome, but only at the higher concentrations and lower pHs tried. The implication of these findings color protectioon in fresh meat is discussed.
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KEYWORD
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