Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle
Artikel i vetenskaplig tidskrift, 2021

The roles of lipid oxidation substrates and muscle microstructure in lipid oxidation were investigated in two muscle models (cod and pig). Added myoglobin (Mb) promoted lipid oxidation in washed cod muscle (WCM) but not in washed pig muscle (WPM). The differing microstructure of WCM e.g. more exposed fat cells or membrane of muscle cells compared to the “denseness” or “wrapped” structure of WPM, may have contributed to the better ability of Mb to facilitate lipid oxidation in the WCM. Added phospholipids with polyenoic indexes of 282 and 24 activated Mb as an oxidant similarly in WPM while added neutral lipids and added free fatty acids had little effect. It is suggested that muscle microstructure and accessibility of Mb to phospholipids play critical roles in relation to Mb-mediated lipid oxidation while the degree of unsaturation in the phospholipids was less important.

Unsaturation Transmission Electron Microscopy (TEM)

Muscle microstructure

Myoglobin

Lipid oxidation

Phospholipids

Författare

Haizhou Wu

Nanjing Agricultural University

University of Wisconsin Madison

Shulan Xiao

Nanjing Agricultural University

Jie Yin

University of Wisconsin Madison

Jianhao Zhang

Nanjing Agricultural University

Mark P. Richards

University of Wisconsin Madison

Food Chemistry

0308-8146 (ISSN)

Vol. 336 127729

Ämneskategorier

Livsmedelsvetenskap

Livsmedelsteknik

Annan medicinsk grundvetenskap

DOI

10.1016/j.foodchem.2020.127729

Mer information

Senast uppdaterat

2022-01-12