ROLE OF FERRITIN AS A LIPID OXIDATION CATALYST IN MUSCLE FOOD

Iron was released from ferritin by both cysteine and ascorbate at the pH found in muscle foods (5.56.9). The rate of iron release from ferritin was influenced by temperature and ferritin and reducing agent concentrations. Storing beef muscle at 4 °C for 11 days resulted in a decrease in the concentration of ferritin antibody precipitatable iron, suggesting that iron is released from ferritin in situ. Physiological concentrations of ferritin catalyzed lipid oxidation in vitro, and heating ferritin increased the rate of lipid oxidation. These data suggest that ferritin could be involved in the development of off-flavors in both cooked and uncooked muscle foods. © 1990, American Chemical Society. All rights reserved.