Enzyme-Catalyzed Lipid Oxidation in Muscle Microsomes

  • Herbert O. Hultin


Oxidative processes in muscle foods are a major cause of spoilage and can lead to changes in texture and water-holding capacity (Dyer et al., 1956; Desai and Tappel, 1963), flavor (Baur et al., 1977), color (Weber and Grosch, 1976; Orthoefer and Dugan, 1973), and nutritive properties of the material (Gruger and Tappel, 1970). Although the occurrence of lipoxygenase has long been recognized in plant tissues as a significant cause of food spoilage, the widely held opinion is that lipid oxidation in muscle foods is carried out via non-enzymic processes (Gardner, 1975). It is important to know whether you are dealing with a non-enzymic or an enzymic reaction in food spoilage since the approaches to minimize these changes could be greatly influenced by the mechanism of the reaction.


Lipid Oxidation Microsomal Fraction Fish Muscle Chicken Muscle Peroxidation System 
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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Herbert O. Hultin
    • 1
  1. 1.Department of Food Science and Nutrition Marine Foods LaboratoryUniversity of Massachusetts Marine StationGloucesterUSA

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