Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring Muscle

Abstract

A microsomal fraction isolated from herring (Clupea harengus) muscle was shown to oxidize the lipids in an emulsion prepared from extracted lipids of herring muscle. The oxidation of the lipids of the emulsion was dependent on enzymic oxidation of the microsomal lipids. In the absence of either the microsomes or NADH (previously shown to be required for enzymic lipid peroxidation), no measurable oxidation occurred in either the lipid fraction of the microsomes or the lipids of the emulsion. Disappearance of eicosapentaenoic and docesahexaenoic acids from peroxidizing assay systems in presence and absence of lipid emulsion corresponded to the increase in TBA reactive substances.

Flavor Chemistry of Fish Oil

“…It is believed that three endogenous enzymes of fish tissue i.e. lipoxygenases (20)(21), NADH-dependent microsomal oxidase (22) and myeloperoxidase (23) are able to initiate deterioration of unsaturated fish lipids. Hydroperoxide is the primary product following degradation products.…”

Flavour of fish

“…The major flavour impact compounds are several 6-, 8-, and 9-carbon aldehydes, ketones, and alcohols which are derived from the fatty acids via specific lipoxygenase activity (Josephson and Lindsay, 1986). While some researchers have argued that NADH-dependent microsomal oxidase (Shewfelt et ai., 1981;Slabyj and Hultin, 1984) and a myeloperoxidase (Kanner and Kinsella, 1983; Kanner et aI., 1986) …”

Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring

“…Extracts of lipoxygenase in 10.0 mM phosphate buffer (pH 7.0) were prepared a modified method of Harris and Tall (1994) Activity of lipoxygenase was determined using the modified methods of Slabyj and Hultin (1984) and Harris and Tall (1994)-described in detail in the work of Stodolnik and Samson (2000).…”