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Effects of released iron, lipid peroxides, and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod
1University of Wisconsin-Madison, Muscle Biology and Meat Science Laboratory, 1805 Linden Dr West, Madison, Wisconsin 53706, USA. mprichards@ansci.wisc.edu
Abstract:
Approximately 7% of the iron associated with hemoglobin was released from the heme protein during 2 degrees C storage in washed cod muscle. EDTA (2.2 mM) neither accelerated nor inhibited hemoglobin-mediated lipid oxidation based on the formation of lipid peroxides and TBARS. This suggested that low molecular weight iron was a minor contributor to hemoglobin-mediated lipid oxidation in washed cod muscle. Ascorbate (2.2 mM) was a modest to highly effective inhibitor of hemoglobin-mediated lipid oxidation depending on which washed cod preparation was assessed. Experimental evidence suggested that the ability of residual ascorbate to breakdown accumulating lipid hydroperoxides to reactive lipid radicals can explain the shift of ascorbate from an antioxidant to a pro-oxidant. Increasing the lipid peroxide content in washed cod muscle accelerated hemoglobin-mediated lipid oxidation and decreased the ability of ascorbate to inhibit lipid oxidation. Preformed lipid peroxide content in cod muscle was highly variable from fish to fish.
