Haemoglobin and Methaemoglobin as Oxidative Catalysts

Oxidation of Fat in Model Systems Related to Dehydrated Foods.a II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates

“…Edwards, 1945;Henick et al, 1958;Lea, 1939 ;Olcott and Mattill, 1936 ;Patrick and Morgan, 1944)) whereas heme components acted as catalytic pro-oxidants (Brown and Tappel, 1958;Robinson, 1924;Tappel, 1953 ;Watts, 1954). The present paper continues these investigations with special emphasis on determining the influence of component concentration, types of dispersing media, and the position of lipid with respect to the dispersing media, on oxidation rates in dehydrated model systems.…”

Flavor and aroma problems and their measurement in meat, poultry and fish products

“…The relative catalytic effects of heme and catalytic 'free' iron on lipid oxidation in meats have not been clearly defined despite many studies with muscle model systems (Love and Pearson, 1974;Tichivangana and Morrissey, 1985;Kanner et al, 1986Kanner et al, , 1988Johns et al, 1989). Until the early 1970s, myoglobin and other heme compounds that are present at high concentrations in muscle, were considered to be major catalysts of lipid oxidation (Robinson, 1924;Younathan and Watts, 1959;Tappel, 1962). In contrast to earlier views, Sato and Hegarty (1971) and Love and Pearson (1974) reported that in muscle model systems non-heme iron rather than heme iron was the major catalyst of lipid oxidation.…”

Flavor of Meat and Meat Products

“…Traditionally, lipid oxidation has been attributed to haem catalysts such as haemoglobin, myoglobin and cytochromes. Fox and Benedict (1987) summarized the role of haem pigment catalysis of oxidative reactions beginning with the initial work of Robinson (1924). Numerous studies have confirmed that haem compounds function as pro-oxidants when in contact with purified lipids (Brown et aJ., 1963;Hirano and Olcott, 1971).…”