Abstract
An overview of myoglobin-initiated lipid oxidation in simple model systems, muscle, and muscle-based foods is presented. The potential role of myoglobin spin and redox states in initiating lipid oxidation is reviewed. Proposed mechanisms for myoglobin- initiated lipid oxidation in muscle tissue (pH 7.4) and meat (pH 5.5) are evaluated with the purpose of putting forward general mechanisms explaining present observations regarding the catalytic events
Original language | English |
---|---|
Journal | Journal of Agricultural and Food Chemistry |
Volume | 50 |
Issue number | 14 |
Pages (from-to) | 3887-3897 |
ISSN | 0021-8561 |
Publication status | Published - 2002 |