title: Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage.
abstract: BACKGROUND
  Little is known about the relation between haemoglobin (Hb)-mediated lipid and protein oxidation in muscle foods and how these two reactions can be inhibited by naturally occurring antioxidants. This study was aimed at evaluating (1) lipid oxidation and protein oxidation induced by 20 µmol L(-1) Hb during chilled and frozen storage of washed cod mince and (2) the efficiency of 10-1000 ppm (0.063-6.3 mmol L(-1)) caffeic acid in preventing these reactions.
  
  
  RESULTS
  Addition of 20 µmol L(-1) Hb increased peroxide value (PV), rancid odour, protein carbonylation, protein insolubilisation, redness loss and α-tocopherol loss in ice-stored washed cod mince. Since both lipid and protein oxidation developed at the same time, it was not possible to conclude which reaction initiated the other. All studied reactions were efficiently inhibited by ≥ 50 ppm caffeic acid, which could be a result of α-tocopherol regeneration, general radical scavenging, reduced formation of oxidised Hb forms and/or conformational changes in Hb structure. During frozen storage the only clear effect of Hb was increased PV, and here caffeic acid was less efficient as an antioxidant.
  
  
  CONCLUSIONS
  Hb-induced lipid and protein oxidation occurred quickly in ice-stored washed cod mince, and the two reactions could not be separated in time. During frozen storage, Hb caused only limited lipid oxidation. Caffeic acid (≥50 ppm) was an efficient antioxidant during ice storage.
authors.affiliation: Department of Chemical and Biological Engineering-Food Science, Chalmers University of Technology, SE-412 96 Göteborg, Sweden.
authors.forename: Karin J
authors.initials: KJ
authors.lastname: Larsson
authors.forename: Ingrid K
authors.initials: IK
authors.lastname: Undeland
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002109:Caffeic Acids / Q000494:pharmacology*; D003080:Cold Temperature; D005511:Food Handling / Q000379:methods; D005615:Freezing; D048388:Gadiformes; D006454:Hemoglobins / Q000378:metabolism*; D007053:Ice; D015227:Lipid Peroxidation / Q000187:drug effects*; D018482:Muscle, Skeletal / Q000187:drug effects* / Q000378:metabolism; D050050:Protein Carbonylation / Q000187:drug effects*; D017747:Seafood
chemical_list: D000975:Antioxidants; D002109:Caffeic Acids; D006454:Hemoglobins; D007053:Ice; C040048:caffeic acid