Liha töötlemine
yls derived from lipid oxidation, which may (Fe3+, Table 2.3). Oxygen can bind to heme
contribute to off-flavors, decrease flavor iron only if it is in the ferrous state (Fe2+).
identity, and increase metallic flavor (Yancey However, many other ligands (CN, NO, CO,
et al. 2005). It can also increase fatty flavor N3) can bind to either the ferrous (Fe2+) or
and negative attributes such as painty, ferric (Fe3+) form. Water (H2O) can bind to
cardboard, bitter, and sour (Spanier et al. myoglobin (Mb) only if the iron is in the
1992; Gorraiz et al. 2002; Bruce et al. ferrous form. Under low oxygen tension con-
2005). Positive flavor compounds, such ditions, Mb exists in the purple-colored,
as 3-hydroxy-2-butanone, 2-pentyl furan, reduced form (Fe2+). Exposed to oxygen for
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