SUMMARY Rates of oxidation of solutions of highly purified and “crude” tuna and beef oxymyoglobins were measured at 0, −5, −10, −15, and −18°C. The results show that the oxidation rate decreases with lower temperatures until solutions actually solidify; at that time the autoxidation rate increases sharply. There are variations in rates of oxidation between tuna and beef myoglohins, as well as between myoglobin solutions at different buffer concentrations; however, these are secondary to the changes noted due to freezing.
Journal of Food Science – Wiley
Published: Mar 1, 1963
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