Novel interactions of caffeic acid with different hemoglobins: Effects on discoloration and lipid oxidation in different washed muscles
Artikel i vetenskaplig tidskrift, 2013

Caffeic acid (CA) accelerated methemoglobin (Hb) formation at pH 5.8 and 25 degrees C. This was attributed to electron donation from CA to liganded O-2 in Hb. CA inhibited hemin dissociation from metHb. Pig Hb remained mostly as oxyHb and did not promote lipid oxidation in washed cod muscle (WCM) nor washed turkey muscle (WTM) during iced storage at pH 5.8. Conversely, perch Hb rapidly was converted to metHb and readily promoted lipid oxidation based on lipid peroxide and hexanal formation. CA strongly inhibited perch Hb-mediated lipid oxidation during storage. Once metHb formation occurred in WCM, CA appeared to maintain the heme protein as metHb during the remainder of iced storage. CA may have become bound to perch Hb based on filtration analysis. CA facilitated the transfer of perch Hb (but not pig Hb) from the aqueous phase to the insoluble components of WCM. Collectively, these results suggest that CA inhibited Hb-mediated lipid oxidation by various mechanisms not related to inhibition of metHb formation

Antioxidants

Myoglobin

Lipid oxidation

metmyoglobin

mediated oxidation

autooxidation

Pigment oxidation

absorption-spectra

fish muscle

Hemoglobin

deoxyhemoglobin

hemin dissociation

autoxidation

oxyhemoglobin

myoglobin

Författare

S. Y. Park

University of Wisconsin Madison

Ingrid Undeland

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

T. Sannaveerappa

Limerick Institute of Technology

M. P. Richards

University of Wisconsin Madison

Meat Science

0309-1740 (ISSN)

Vol. 95 110-117

Ämneskategorier

Livsmedelsteknik

DOI

10.1016/j.meatsci.2013.04.003