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Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies
Author(s) -
O'Grady M.N.,
Monahan F.J,
Brunton N.P.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb16115.x
Subject(s) - trolox , lipid oxidation , chemistry , hydrogen peroxide , antioxidant , oxygen , biochemistry , redox , organic chemistry , antioxidant capacity
The relationship between oxymyoglobin oxidation and lipid oxidation in a bovine muscle homogenate containing FeCl 3 /ascorbate was examined. Increases (P ≤ 0.05) in lipid oxidation preceded increases in oxymyoglobin oxidation. Lipid oxidation products extracted from an oxidized homogenate had no significant effect on oxymyoglobin oxidation. Increasing lipid oxidation and oxymyoglobin oxidation was associated with a decrease (P ≤ 0.05) in dissolved oxygen. Inclusion of α‐tocopherol or Trolox C led to reductions (P ≤ 0.05) in lipid oxidation and oxymyoglobin oxidation, but Trolox C exhibited greater antioxidant potency than α‐tocopherol. Hydrogen peroxide had a greater prooxidant effect on oxymyoglobin than the combination of H 2 O 2 and FeCl 2 . Trolox C inhibited H 2 O 2 ‐induced oxidation of oxymyoglobin. Results support the contention that lipid oxidation is likely to be an important contributor to oxymyoglobin oxidation and meat discoloration.