Studies with Myoglobin Variants Indicate that Released Hemin Is the Primary Promoter of Lipid Oxidation in Washed Fish Muscle
Author:
Affiliation:
1. Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of WisconsinMadison, 1805 Linden Drive West, Madison, Wisconsin 53706
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0603228
Reference60 articles.
1. Lipid stability in meat and meat products
2. Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies
3. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin
4. UNSATURATED LIPIDE OXIDATION CATALYZED BY HEMATIN COMPOUNDS
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