Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids

• 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

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries (hsv//eng)

Nyckelord

lipid oxidation

trout

hemoglobin

lipid hydroperoxide

membrane

cytosol

antioxidant

Hb

inhibition

Cod

aqueous

Publikations- och innehållstyp

art (ämneskategori)

ref (ämneskategori)