Myoglobin-induced lipid oxidation. A review

  • J Agric Food Chem. 2002 Jul 3;50(14):3887-97. doi: 10.1021/jf011394w.
Caroline P Baron  1 ,  Henrik J Andersen
Affiliations
  • 1. Department of Seafood Research, Danish Institute for Fisheries Research, Denmark Technical University, Building 221, DK-2800 Kgs. Lyngby, Denmark.
PMID: 12083855 DOI: 10.1021/jf011394w
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.

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