Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils.

Abstract

The aim of this study was to investigate the formation of fluorescent Schiff bases between proteins and lipid oxidation products in myofibrils. Myofibrils were prepared from pig M. longissimus dorsi and oxidized by hydroxyl (OH()) and superoxide (O(2)(-)) radical generating systems. Protein oxidation was measured by the carbonyl content and lipid oxidation… (More)
DOI: 10.1016/j.meatsci.2006.10.028

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@article{Chelh2007CharacterisationOF, title={Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils.}, author={Ilham Chelh and Philippe Gatellier and V{\'e}ronique Sant{\'e}-Lhoutellier}, journal={Meat science}, year={2007}, volume={76 2}, pages={210-5} }