Myoglobin-induced lipid oxidation. A review
- PMID: 12083855
- DOI: 10.1021/jf011394w
Myoglobin-induced lipid oxidation. A review
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.
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