Myoglobin-induced lipid oxidation. A review

被引：253

作者：

Baron, CP

Andersen, HJ

机构：

[1] Danish Inst Agr Sci, Dept Anim Prod Qual, Res Ctr Foulum, DK-8830 Tjele, Denmark

[2] Tech Univ Denmark, Danish Fisheries Res, Dept Seafood Res, DK-2800 Lyngby, Denmark

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 14期

关键词：

myoglobin; heme; lipid oxidation; peroxidation; muscle-based foods;

D O I：

10.1021/jf011394w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

An overview of myoglobin-initiated lipid oxidation in simple model systems, muscle, and muscle-based foods is presented. The potential role of myoglobin spin and redox states in initiating lipid oxidation is reviewed. Proposed mechanisms for myoglobin-initiated lipid oxidation in muscle tissue (pH 7.4) and meat (pH 5.5) are evaluated with the purpose of putting forward general mechanisms explaining present observations regarding the catalytic events.

引用

页码：3887 / 3897

页数：11

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