Enzymic Lipid Peroxidation in Microsomes of Chicken Skeletal Muscle

Lin, Tong‐Hong; Hultin, Herbert O.

doi:10.1111/j.1365-2621.1976.tb01203.x

Cited by 50 publications

(28 citation statements)

References 8 publications

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“…However, several studies have indicated that in raw meat lipid peroxidation could develop during storage time induced by enzymatic (Lin and Hultin 1976;Asghar et al, 1988) and inorganic iron activity (Kanner et al, 1988a). Because unsaturated fatty acids are susceptible to undergo lipid oxidation (Dahle et al, 1962), it is likely that their enrichment in the meat lipid composition may result in higher susceptibility to lipid oxidation, particularly when the meat is under prolonged storage and commercial display.…”

Section: Introductionmentioning

confidence: 96%

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

et al. 2010

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The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable, lard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (-20°C) and stored for ~6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA reactive substances analysis. The results showed that the lipid oxidation development, in both fresh chicken parts and cooked meat patties, was influenced by the interaction of either dietary lipid source or vitamin E level with storage time. Fresh breast meat showed no susceptibility to lipid oxidation, but thigh meat and skin presented higher (P < 0.05) malonaldehyde values in the SB oil treatment, starting at d 10 of storage. In cooked patties, during the entire storage time, the SB oil showed the highest (P < 0.05) lipid oxidation development compared with the other treatments. Regarding vitamin E, in both fresh parts and cooked meat patties, in most sampling days the high supplemented level showed lower (P < 0.05) malonaldehyde values than the control treatment. In conclusion, the lipid oxidation stability of chicken meat is influenced by the lipid source and vitamin E level included in the diet upon storage time and processing of the meat.

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Section: Introductionmentioning

confidence: 96%

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

et al. 2010

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“…The iron‐catalyzed lipid oxidation system in liver or muscle microsomes using NADPH as the reducing agent has been reported in terrestrial species such as rats, chickens and beef cattle (Hochstein and Ernster 1963; Lin and Hultin 1976; Rhee et al. 1984).…”

Section: Discussionmentioning

confidence: 99%

Some Characteristics of Iron-Catalyzed Nadh-Dependent Sarcoplasmic Reticular Lipid Oxidation in a Seawater Clam (Meretrix Lusoria) and Freshwater Clam (Corbicula Fluminea)

Tseng

Chen

Huang³

2010

Journal of Food Biochemistry

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Characteristics of an iron‐catalyzed enzymic lipid oxidation system requiring nicotinamide adenine dinucleotide (NADH) as the reducing agent in the sarcoplasmic reticulum (SR) of clams were investigated. For both the seawater and freshwater clams, the system preferred NADH to NADPH as the reducing agent (P < 0.05). Lipid oxidation activities of the SR were significantly reduced (P < 0.05) when reaction temperature reached 45 and 65C for the freshwater clam and seawater clam, respectively, indicating that denaturation of the enzymes had occurred. When reaction pH ranged from 6.0 to 7.5, acidic pH tended to amplify the lipid peroxidation activity. Under the same experimental conditions, SR lipid oxidation activities in the seawater clam were greater (P < 0.05) than those in the freshwater clam. The fatty acid composition of SR lipids may have been a factor affecting this outcome as the level of polyunsaturated fatty acids of SR lipids in the seawater clam was higher than that in the freshwater clam. PRACTICAL APPLICATIONS The results of this study enhance our knowledge of the lipid oxidation system at the subcellular level of seawater and freshwater clams. Both of these clams are important cultured species in Taiwan and other Asian countries. Clam culturists can manipulate the fatty acid profiles of the clams by altering the dietary lipid sources during the farming stage, while processors may be able to limit oxidation by avoiding pro‐oxidative conditions.

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“…The lipid oxidation in subcellular fractions reported by various investigators is mediated by Fe2+ iron maintained enzymatically in the reduced form by NADPH. Hultin and his associates (Lin and Hultin, 1976;Player and Hultin, 1977) showed that chicken breast or leg muscle micro somes produced malonaldehyde when incubated with appropriate components (NADH or NADPH, ADP and iron) of an oxidation system. Similar lipid oxidation systems associated with beef and pork muscle micro somes were reported by Rhee et al (1984) and Rhee and Ziprin (1987), respectively.…”

Section: Enzymatic Lipid Oxidationmentioning

confidence: 99%

Flavor of Meat and Meat Products

Shahidi¹

1994

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Enzymic Lipid Peroxidation in Microsomes of Chicken Skeletal Muscle

Cited by 50 publications

References 8 publications

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Some Characteristics of Iron-Catalyzed Nadh-Dependent Sarcoplasmic Reticular Lipid Oxidation in a Seawater Clam (Meretrix Lusoria) and Freshwater Clam (Corbicula Fluminea)

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