Oxidation of Myoglobin in Vitro Mediated by Lipid Oxidation in Microsomal Fractions of Muscle

Lin, Tong‐Hong; Hultin, Herbert O.

doi:10.1111/j.1365-2621.1977.tb01236.x

Cited by 48 publications

(28 citation statements)

References 23 publications

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“…All these enzymes have been detected in the light muscle tissue of a fatty fish, mackerel, although glutathione peroxidase was present only in trace amounts (Aksnes and Njaa 1981). It has also been demonstrated that glutathione peroxidase prepared from chicken muscle is capable of protecting myoglobin against microsomal lipid-mediated oxidation (Lin and Hultin 1977). The fact that heating destroyed the observed inhibition, supports the view that the inhibitory factor could be enzymic in nature ( 0 ) (Fig.…”

Section: Resultsmentioning

confidence: 68%

Microsomal Lipid Peroxidahon System From Herring Light and Dark Muscle: Effect of Cytosolic Factors

Slabyj¹,

Hultin²

1983

J Food Biochemistry

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Soluble fractions from the light and dark muscle tissue of herring (Clupea harengus) were tested for their effect on lipid peroxidation of the isolated mierosomal fractions from the respective muscle tissues. To determine the nature of the components involved, the supernatant fractions were heated and/or dialyzed before treatment of the mierosomal fraction. In addition, some mierosomal samples were pretreated for 60 min with the supernatant fractions prior to initiating lipid peroxidation, whereas in other cases the supernatant fractions were added on initiation of the lipid peroxidation reaction. Results indicated that light muscle cytosol contained factors inhibitory to mierosomal lipid peroxidation. Dark muscle cytosol did also, but in addition appeared, to contain activators. Preheating, dialysis, or preincubation indicated the nature of some of the compound's involved. High and low molecular weight compounds were involved as were thermostable and thermolabile substances.

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Section: Resultsmentioning

confidence: 68%

Microsomal Lipid Peroxidahon System From Herring Light and Dark Muscle: Effect of Cytosolic Factors

Slabyj¹,

Hultin²

1983

J Food Biochemistry

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“…According to Faustmann and others (1989), the accumulation of carbonyl compounds by oxidation of unsaturated fatty acids and meat phospholipids is correlated with myoglobin oxidation in fresh beef. The highly unsaturated nature of membrane lipids and their close proximity to myoglobin in meat cause that the microsomal lipid oxidizing system be a potentially important inductor of the oxidation of myoglobin (Lin and Hultin 1977). Greene (1971) and Renerre (1990) found that lipid oxidation and pigment oxidation in fresh meat were closely coupled.…”

Section: Evolution Of Tbarsmentioning

confidence: 99%

Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions

Djenane¹,

Sánchez-Escalante²,

Beltrán³

et al. 2001

Journal of Food Science

121

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The effect of lighting conditions (darkness and either a standard supermarket fluorescent, a low-UV, color-balanced lamp, and the supermarket fluorescent with a UV filter) on the retail display life of fresh beef steaks packaged in a modified atmosphere was studied. Lighting without UV radiation led to a significant delay of meat spoilage, as assessed by surface color (a* and MetMb percentage), lipid oxidation (TBARS value), bacterial counts and sensory evaluation (discoloration and odor). Shelf life of fresh meat was extended from 12 to 22 to 28 d, similar to that of display in the darkness, by using either the low UV lamp or the fluorescent with a UV filter.

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“…The oxidation does not involve only the myoglobin, but also lipids with a consequent increasing in meat yellowness (O'Grady et al, 2000;Tang et al, 2006). The lipid oxidatio n involved the formation of free radicals, which influenced myoglobin oxidative stability (Faustman et al, 1989): therefore lipid oxidation promoted myoglobin oxidation (Lin and Hultin, 1977).…”

Section: Resultsmentioning

confidence: 99%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Oxidation of Myoglobin in Vitro Mediated by Lipid Oxidation in Microsomal Fractions of Muscle

Cited by 48 publications

References 23 publications

Microsomal Lipid Peroxidahon System From Herring Light and Dark Muscle: Effect of Cytosolic Factors

Microsomal Lipid Peroxidahon System From Herring Light and Dark Muscle: Effect of Cytosolic Factors

Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

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