Myoglobin and lipid oxidation interactions: Mechanistic bases and control

被引：716
作者：
Faustman, Cameron [1 ]
Sun, Qun [2 ]
Mancini, Richard [1 ]
Suman, Surendranath P. [3 ]
机构：
[1] Univ Connecticut, Dept Anim Sci, Storrs, CT 06269 USA
[2] Sichuan Univ, Coll Life Sci, Chengdu 610064, Sichuan, Peoples R China
[3] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA
来源：
MEAT SCIENCE | 2010年 / 86卷 / 01期
关键词：
Myoglobin; Lipid oxidation; Meat color; POLYUNSATURATED FATTY-ACIDS; LYCOPENE-RICH TOMATO; TURKEY BREAST ROLLS; VITAMIN-E; OXYMYOGLOBIN OXIDATION; ANTIOXIDANT PROPERTIES; COLOR STABILITY; ALPHA-TOCOPHEROL; BEEF PATTIES; QUALITY CHARACTERISTICS;
D O I：
10.1016/j.meatsci.2010.04.025
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Lipid oxidation and myoglobin oxidation in meat lead to off-flavor development and discoloration, respectively. These processes often appear to be linked and the oxidation of one of these leads to the formation of chemical species that can exacerbate oxidation of the other. Several investigators have reported preservation of fresh meat color following the inclusion of antioxidant ingredients. An understanding of the complementary oxidation interaction provides a basis for explaining quality deterioration in meat and also for developing strategies to maintain optimal sensory qualities. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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收藏
页码：86 / 94
页数：9
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