Lipid Peroxidation Dependent on Oxygen and Catalytic Free Iron Ions in Situ Storage Muscle Foods

  • Stella Harel
  • Joseph Shagalovich
  • Bella Hazan
  • Joseph Kanner
Part of the Basic Life Sciences book series (BLSC, volume 49)


Lipid peroxidation is one of the primary mechanisms of quality deterioration in stored foods, and especially in muscle tissues. With regard to lipid peroxidation in muscle tissues, one of the most important questions concerns the source of the primary catalysts that initiate lipid peroxidation in the muscle food in situ. Several authors suggest that such lipid peroxidation is stimulated by enzymic1 and nonenzymic reactions. Data have been presented suggesting that nonheme iron compounds are the major prooxidants2. Some researchers have reported that hemeproteins seem to be the main prooxidants in muscle tissues3,4, while others concluded that both heme and nonheme iron compounds are important5,6. Most of the studies on the mechanisms of lipid peroxidation in foods have been conducted in oils or lipid emulsions7. Mechanisms established in those systems may differ from those in organized cells, subcellular organelles and tissues.


Lipid Peroxidation Lipid Emulsions7 Membranal Lipid Peroxidation Dark Muscle Base Propenals 


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Copyright information

© Plenum Press, New York 1988

Authors and Affiliations

  • Stella Harel
    • 1
  • Joseph Shagalovich
    • 1
  • Bella Hazan
    • 1
  • Joseph Kanner
    • 1
  1. 1.Department of Food ScienceVolcani CenterBet DaganIsrael

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