1. Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle.
- Author
-
Wu, Haizhou, Xiao, Shulan, Yin, Jie, Zhang, Jianhao, and Richards, Mark P.
- Subjects
- *
ELECTRON paramagnetic resonance , *ELECTRON paramagnetic resonance spectroscopy , *PEROXIDATION , *LIPIDS , *FREE fatty acids , *LINOLEIC acid , *DOUBLE bonds - Abstract
• A mixture of free fatty acids inhibited lipid oxidation in ground, turkey thigh. • Oleic acid and linoleic acid could convert hemoglobin to hemichrome in spectra. • Increased number of double bonds in FFA facilitated hemichrome formation. • ESR spectra indicates the heme-Fe was in a low-spin state after Hb reacted with FFA. • Hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb. The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C18:1 and C18:2. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with C18:2. C18:2 was also reacted with metHb followed by a chromatography step to remove unbound C18:2, and termed 'modified Hb'. Electron spin resonance (ESR) spectra of the modified Hb was indicative of hemichrome formation. The modified Hb did not promote lipid oxidation in washed turkey muscle during storage. This suggested that hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF