Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle
Journal article, 2021

The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C18:1 and C18:2. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with C18:2. C18:2 was also reacted with metHb followed by a chromatography step to remove unbound C18:2, and termed ‘modified Hb’. Electron spin resonance (ESR) spectra of the modified Hb was indicative of hemichrome formation. The modified Hb did not promote lipid oxidation in washed turkey muscle during storage. This suggested that hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb.

Hemichrome

Electron Spin Resonance (ESR)

Lipid oxidation

Hemoglobin

Spectrum change

Author

Haizhou Wu

University of Wisconsin Madison

Nanjing Agricultural University

S. Xiao

Nanjing Agricultural University

J. Yin

University of Wisconsin Madison

Jianhao Zhang

Nanjing Agricultural University

Mark P. Richards

University of Wisconsin Madison

Food Chemistry

0308-8146 (ISSN)

Vol. 342 128333

Subject Categories

Food Science

Food Engineering

Other Basic Medicine

DOI

10.1016/j.foodchem.2020.128333

More information

Latest update

1/12/2022