Heme proteins and oxidation in fresh and processed meats

Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

“…This observation is in agreement with the capacity of Hb to break down lipid hydroperoxides to e.g. carbonyls (Richards, 2010), and also agrees with previous studies with mackerel fillets (Richards, Kelleher, & Hultin, 1998). Richards et al (1998) used distilled water to wash mackerel fillets from rigor fish and found that washing improved the storage stability by preventing lipid oxidation, which was attributed in part to washing-induced removal of blood.…”

“…The rosemary extract significantly retarded oxidation of the fillets during subsequent frozen storage. The mechanisms involved in retarding oxidation most likely include free radical scavenging and possibly inactivation of low molecular weight metals by chelation (Richards, 2010). Besides the rosemary extract, the other antioxidants in Duralox MANC (ascorbic acid, tocopherols and citric acid) are believed to provide important synergies with the polyphenols of the rosemary extract.…”

“…However, the secondary antioxidants such as citric acid could still exert their antioxidative effects to convert hydroperoxides to more stable, non-radical products, explaining why the TBARS did not increase significantly during the 12 days of ice storage. Another possibility is that Duralox MANC inactivated the ability of Hb to break down primary oxidation products to carbonyls and new radicals, which is one of the major pro-oxidative roles of heme-proteins (Richards, 2010).…”

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

“…Meat contains pro-oxidants which are transition metals and heme proteins (i.e., myoglobin and hemoglobin) that can promote oxidation of unsaturated lipids resulting in quality deterioration e.g. discoloration (due to oxidation of heme proteins) and off-aroma (due to generation of volatile compounds) ( Richards, 2010 ). Fig.…”

Efecto de la mezcla de bacteriocina y extracto acuoso de semilla y cáscara de aguacate ( Persea americana ) en la estabilidad oxidante y microbiana en un sistema modelo de carne

“…La oxidación de proteínas miofibrilares, como la actina y la miosina, causa la reducción de la funcionalidad de la carne alterando la textura y la capacidad de retención de agua entre otros parámetros. En el proceso de la oxidación de lípidos y de proteínas participan el oxígeno y algunos catalizadores metálicos, como el hierro y el cobre, que promueven la producción de especies reactivas de oxígeno mediante la reacción de Fenton (Richards, 2010).…”