J. Agric. Food Chem. 2003, 51, 3111−3119
3111
Aqueous Extracts from Some Muscles Inhibit Hemoglobin-Mediated Oxidation of Cod Muscle Membrane Lipids INGRID UNDELAND,*,† HERBERT O. HULTIN,‡
AND
MARK P. RICHARDS§
Department of Food Science, Chalmers University of Technology, P.O. Box 5401, S-402 29 Go¨teborg, Sweden, Massachusetts Agricultural Experiment Station, Department of Food Science, University of Massachusetts/Amherst, Marine Station, P.O. Box 7128, Gloucester, Massachusetts 01930, and Muscle Biology and Meat Science Laboratory, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, Wisconsin 53706-1284
It was evaluated whether trout hemoglobin (Hb)-mediated oxidation of minced washed cod muscle lipids could be prevented by an aqueous isolate from cod and some other muscle sources. Lipid hydroperoxides and painty odor developed ∼4 days faster in washed than unwashed cod mince. When adding back an aqueous fraction (press juice) isolated from unwashed mince to washed mince at 2-6-fold dilutions, development of hydroperoxides and painty odor was either delayed or completely prevented. The inhibitory substances were heat stable, and their effect was slightly reduced at reduced pH. The
