Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

2014 ◽  
Vol 150 ◽  
pp. 422-428 ◽  
Author(s):  
Tomas Bolumar ◽  
Mogens L. Andersen ◽  
Vibeke Orlien
1990 ◽  
Vol 68 (4) ◽  
pp. 640-643
Author(s):  
Mary Jane Walzak ◽  
John R. Harbour

Electron spin resonance spectroscopy (ESR) has been used to investigate the electrochemical and photolytic behaviour of particulate C.I. Pigment Red 122. Heterogeneous electrochemical reduction and oxidation of the pigment resulted in different reversible ESR signals with the radical cation giving a signal of ΔHpp = 2.3 G and g-factor of 2.0033 and the radical anion giving ΔHpp = 3.2 G and g-factor 2.0039. On exposure to light the inherent ESR signal, which was determined to be a two-component signal, increased in intensity by a factor of 2.4 but did not change in linewidth or g-factor. This light-induced signal was reversible and decayed to initial levels in the dark. The mechanism of these reactions is discussed. Keywords: ESR, pigment, electrochemistry, photo effects.


2003 ◽  
Vol 23 (7) ◽  
pp. 1224-1230 ◽  
Author(s):  
Tetsuya Matoba ◽  
Hiroaki Shimokawa ◽  
Keiko Morikawa ◽  
Hiroshi Kubota ◽  
Ikuko Kunihiro ◽  
...  

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