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Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

✍ Scribed by Isabel Sebastián; Christine Viallon-Fernandez; Pascal Tournayre; Philippe Berge; Carlos Sañudo; Alvaro Sánchez; Jean-Louis Berdagué

Book ID
108155058
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
186 KB
Volume
72
Category
Article
ISSN
0165-2370

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✍ Alexander S. Noguerola; B. Murugaverl; Kent J. Voorhees 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 582 KB

Methionyl-leucine, leucyl-methionine, phenylalanyl-leucine, and leucyl-phenylalanine have been analyzed to determine dipeptide fragmentation mechanisms in Curie-point pyrolysis tandem mass spectrometry. Results show that fragmentations of dipeptides follow two general pathways, one involving direct