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Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids
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- Undeland, Ingrid, 1968 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
- Hultin, Herburt (author)
- Richards, M.P (author)
- (creator_code:org_t)
- 2003
- 2003
- English.
- In: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 51, s. 3111-3119
- Journal article (peer-reviewed)
Abstract
Subject headings
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- It was evaluated whether trout hemoglobin (Hb)-mediated oxidation of minced washed cod muscle lipids could be prevented by an aqueous isolate from cod and some other muscle sources. Lipid hydroperoxides and painty odor developed ∼4 days faster in washed than unwashed cod mince. When adding back an aqueous fraction (press juice) isolated from unwashed mince to washed mince at 2−6-fold dilutions, development of hydroperoxides and painty odor was either delayed or completely prevented. The inhibitory substances were heat stable, and their effect was slightly reduced at reduced pH. The
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries (hsv//eng)
Keyword
- lipid oxidation
- trout
- hemoglobin
- lipid hydroperoxide
- membrane
- cytosol
- antioxidant
- Hb
- inhibition
- Cod
- aqueous
Publication and Content Type
- art (subject category)
- ref (subject category)
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