Electrolytic Reduction of Heme Proteins: Attempt to Prepare Stable Natural Colorant for Sausage

Abstract

ABSTRACTMetmyoglobin and methemoglobin were subjected to electrolysis in presence or absence of sodium ascorbate and/or sodium nitrite. Products obtained by electrolysis were dependent on conditions. In absence of sodium ascorbate and sodium nitrite, metmyoglobin and methemoglobin were apparently transformed to red colored hydroxymetderivatives by limited electrolysis (50 mA, 5 min) because of increased pH of electrolytes. They were reduced to oxy‐derivatives by prolonged electrolysis (100 mA, ˜4 hr) at neutral pH, 7.0–7.5. In presence of sodium ascorbate, met‐derivatives were reduced to deoxy‐derivatives by limited electrolysis (50 mA, 5 min). In presence of both sodium ascorbate and sodium nitrite, stable nitrosyl derivatives were obtained by limited electrolysis, and by prolonged electrolysis (100 mA, ˜4 hr) at neutral pH values especially in presence of 1M sucrose. The electrolytically reduced products appreciably increased redness of sausages.