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The accumulation of metmyoglobin on the surface of meat causes the consumer's refusal to purchase and economic loss of retail (Smith et al.
5), uses the peroxidase activity of metmyoglobin combined with its interaction with a phenothiazine compound to form a radical cation intermediate as a measure of antioxidant status.
exhibited pronounced formation of metmyoglobin, which resulted in color loss.
During the process of autoxidation, ferrous myoglobin or haemoglobin is converted to ferric metmyoglobin or haemoglobin.
The assay principle is that metmyoglobin reacts with HZOZ to form the radical species, ferrylmyoglobin.
However, excessive consumption of nitrite may also present a risk to human health, due to possible allergenic effects, vasodilator effects, metmyoglobin production, and the production of carcinogenic nitrosamines (Jin et al.
2] to generate ABTS radical cations in the presence of metmyoglobin as a peroxidase.
Low oxygen concentrations favor oxidation of oxymyoglobin to metmyoglobin; therefore, to minimize metmyoglobin formation in fresh red meat, oxygen must be excluded from the packaging environment to below 0.
One such colorimetric assay, the Total Antioxidant Activity (TAA) assay (2), is based on the antioxidant potential of pure compounds and biological fluids to both quench and inhibit the formation of a colored radical cation produced by the action of metmyoglobin and hydrogen peroxide on 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid; ABTS).
Myoglobin (Mb), a water-soluble protein, is commonly found in three forms, oxymyoglobin, deoxymyoglobin and metmyoglobin, the relative proportions of which determine the colour of fresh meat (Wallace et al.