Myoglobins: the link between discoloration and lipid oxidation in muscle and meat



Título del documento: Myoglobins: the link between discoloration and lipid oxidation in muscle and meat
Revista: Quimica nova
Base de datos: PERIÓDICA
Número de sistema: 000313218
ISSN: 0100-4042
Autors: 1
2
Institucions: 1Universidade Estadual de Campinas, Instituto de Quimica, Campinas, Sao Paulo. Brasil
2Royal Veterinary and Agricultural University, Department of Food Science, Food Chemistry, Frederiksberg. Dinamarca
Any:
Període: Nov
Volum: 29
Número: 6
Paginació: 1270-1278
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental, aplicado
Resumen en inglés Aerobic metabolism changes rapidly to glycolysis post-mortem resulting in a pH-decrease during the transformation of muscle in to meat affecting ligand binding and redox potential of the heme iron in myoglobin, the meat pigment. The "inorganic chemistry" of meat involves (i) redox-cycling between iron(II), iron(III), and iron(IV)/protein radicals; (ii) ligand exchange processes; and (iii) spin-equilibra with a change in coordination number for the heme iron. In addition to the function of myoglobin for oxygen storage, new physiological roles of myoglobin are currently being discovered, which notably find close parallels in the processes in fresh meat and nitrite-cured meat products. Myoglobin may be characterized as a bioreactor for small molecules like O2, NO, CO, CO2, H2O, and HNO with importance in bio-regulation and in protection against oxidative stress in vivo otherwise affecting lipids in membranes. Many of these processes may be recognised as colour changes in fresh meat and cured meat products under different atmospheric conditions, and could also be instructive for teaching purposes
Disciplines Química
Paraules clau: Bioquímica,
Química de alimentos,
Carne,
Procesos oxidativos,
Mioglobina,
Oxidación lipídica,
Decoloración
Keyword: Chemistry,
Biochemistry,
Food chemistry,
Meat,
Oxidative processes,
Myoglobin,
Lipid oxidation,
Decoloration
Text complet: Texto completo (Ver HTML)