Myoglobin-induced lipid oxidation. A review

Area of Science:

• Biochemistry
• Food Science
• Muscle Biology

Background:

• Lipid oxidation is a significant issue in muscle-based foods, affecting quality and shelf life.
• Myoglobin, a protein found in muscle, is implicated as a potential initiator of lipid oxidation.
• Understanding the role of myoglobin's different states is crucial for controlling oxidation.

Purpose of the Study:

• To provide an overview of myoglobin-initiated lipid oxidation.
• To review the role of myoglobin spin and redox states in lipid oxidation.
• To evaluate proposed mechanisms of myoglobin-initiated lipid oxidation in muscle and meat.

Main Methods:

• Literature review of studies on myoglobin and lipid oxidation.
• Analysis of myoglobin's spin and redox states.
• Evaluation of proposed reaction mechanisms in model systems, muscle tissue, and muscle-based foods.

Main Results:

• Myoglobin, in various spin and redox states, can initiate lipid oxidation.
• Different pH conditions (muscle vs. meat) influence the proposed oxidation mechanisms.
• General mechanisms are proposed to explain observed catalytic events.

Conclusions:

• Myoglobin plays a key role in initiating lipid oxidation.
• Understanding myoglobin's catalytic activity is essential for preventing oxidation in muscle foods.
• Further research into specific mechanisms can lead to improved food preservation strategies.