FOOD 2010 Lecture Notes - Lecture 4: Reducing Sugar, Viscosity, Rancidification

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Rods are sensitive to lightness and darkness, while the cones are sensitive to red and green or blue colour. Intensity, the range from lightness to darkness of colour. Pigment or chromophoretic compounds in foods constitute a structurally diverse group posses extremely complex chemical and physical properties. In some fish tissue such as salmon, the bright orange is due to carotenoid pigments, although. The colour chemistry of red meat these are not biosynthesized by the fish but derived from plant sources. Myoglobin is a single polypeptide, a globular protein containing the globin protein part and a prosthetic group called heme. Oxidation and reduction of the iron atom in myoglobin are linked are linked to colour changes in meat. in nitrate-cured meats myoglobin reacts with nitric oxide to produce nitric oxide myoglobin, or nitrosylmyoglobin, which is bright pink-red. When cured meats are cooked, they retain the pinkish or reddish colour, due to the formation.

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