title: Myoglobin-induced lipid oxidation. A review.
abstract: 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.
authors.affiliation: Department of Seafood Research, Danish Institute for Fisheries Research, Denmark Technical University, Building 221, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Caroline P
authors.initials: CP
authors.lastname: Baron
authors.forename: Henrik J
authors.initials: HJ
authors.lastname: Andersen
mesh_terms: D000818:Animals; D005290:Ferric Compounds / Q000494:pharmacology; D005296:Ferrous Compounds / Q000494:pharmacology; D006454:Hemoglobins / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007501:Iron / Q000494:pharmacology; D015227:Lipid Peroxidation / Q000187:drug effects*; D008460:Meat; D009132:Muscles / Q000378:metabolism; D009211:Myoglobin / Q000032:analysis / Q000494:pharmacology*
chemical_list: D005290:Ferric Compounds; D005296:Ferrous Compounds; D006454:Hemoglobins; D009211:Myoglobin; D007501:Iron