Myoglobin-induced lipid oxidation. A review.
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.
Baron
Caroline P
CP
Department of Seafood Research, Danish Institute for Fisheries Research, Denmark Technical University, Building 221, DK-2800 Kgs. Lyngby, Denmark.
Andersen
Henrik J
HJ
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*
D005290:Ferric Compounds; D005296:Ferrous Compounds; D006454:Hemoglobins; D009211:Myoglobin; D007501:Iron