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Effect of heat inactivation of lipoxygenase on lipid oxidation in lake herring (coregonus artedii)
Author(s) -
Wang YaJane,
Miller Lynne A.,
Addis Paul B.
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02662166
Subject(s) - lipoxygenase , chemistry , lipid oxidation , tbars , eicosapentaenoic acid , biochemistry , phospholipid , docosahexaenoic acid , food science , chromatography , oleic acid , lipid peroxidation , fatty acid , polyunsaturated fatty acid , enzyme , antioxidant , membrane
The role of lipoxygenase in causing lipid oxidation in lake herring was studied. Lipid oxidation was measured by assaying for 2‐thiobarbituric acid‐reactive substances (TBARS), and lipoxygenase activity was measured by a spectrophotometric (470 nm) method. Lipoxygenase activity was highest in light muscle, lowest in skin and intermediate in dark muscle. Light muscle contained the highest percentage of phospholipids (PL) and the least total lipid. The percentage of PL was lowest and total lipids were highest in the skin. Eicosapentaenoic acid and docosahexaenoic acid were found in larger amounts in PL than in triglycerides. Heat treatment rapidly inactivated lipoxygenase. After a 5‐min heating period, lipoxygenase was totally inactivated in most cases. TBARS data indicated that samples heated at 80°C for 1.5–2.0 min were more stable than samples heated at 80°C for 2.5–5.0 min, suggesting that heat accelerated nonenzymatic oxidation.