Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids
Artikel i vetenskaplig tidskrift, 2003

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 <1 kDa fractions of whole and heated press juices were as inhibitory as the unfractionated press juices. Inhibition by the unheated, heated, and ultrafiltered (30 kDa) press juices was lost after dialysis. These findings implied the presence of one or more highly effective aqueous low molecular weight antioxidants in cod muscle press juice. The same antioxidative properties were found in heated haddock, dab, and winter flounder muscle press juices but not in heated herring and chicken muscle press juices. Unheated chicken press juice was however highly inhibitory.

lipid oxidation

trout

hemoglobin

lipid hydroperoxide

membrane

cytosol

antioxidant

Hb

inhibition

Cod

aqueous

Författare

Ingrid Undeland

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Herburt Hultin

M.P Richards

Journal of Agricultural and Food Chemistry

0021-8561 (ISSN) 1520-5118 (eISSN)

Vol. 51 3111-3119

Fundament

Grundläggande vetenskaper

Ämneskategorier

Lantbruksvetenskap, skogsbruk och fiske