Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue |
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| Authors: | F H PEPPER A M PEARSON |
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| Affiliation: | Department of Food Science, Michigan State University East Lansing, Michigan 48823 |
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| Abstract: | SUMMARY— Beef adipose tissue was separated into the water soluble, salt soluble and insoluble (water-salt-ether) fractions, and the amount of H, S evolved upon heating each of the fractions was determined. The yield of H, S per 100 g of adipose tissue was 17.6, 1.7 and 5.5 μM for the water soluble, salt soluble and insoluble fractions, respectively. Thus, the water soluble fraction contributed about 71% of the H, S, while the corresponding contributions from the salt soluble and the insoluble fractions amounted to approximately 7 and 22%, respectively. |
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