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State the Stabilization of haem pigments
Ligands suggested for the stabilization of haem pigments are imidazole (and its derivatives), S-nitrosocysteine and nitrite. Whereas searching for alternatives to nitrite in the preparation of fish sausages, imidazole, 5(4)-aminoimidazole-4(5)-carboxamide (AICA) and various amino acid derivatives were used and found to impart colour to the finished product. Imidazole gave a red/pink colour with an orange tint, which faded on the surface of the produce unless an antioxidant was present. Animals appear to be a poor source of colourants.
general characteristics
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Digestion The nutritional requirements and the various ways used by heterotrophic organisms to obtain nutrition. Whether food is used to give energy or to build the body, the
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