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Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems

J Z Tichivangana1, P A Morrissey

  • 1Department of Food Chemistry, University College, Cork, Ireland.

Meat Science
|November 8, 2011
PubMed

Insights

Metmyoglobin (Mb) and metal ions accelerate lipid oxidation in muscle foods, especially when heated. Fish muscle is most susceptible, followed by poultry and pork, with beef and lamb being most stable.

Area of Science:

  • Food Science
  • Biochemistry
  • Meat Science

Background:

  • Lipid oxidation is a major cause of food spoilage, affecting quality and safety.
  • Metmyoglobin (Mb) and transition metal ions are known pro-oxidants in muscle foods.
  • Understanding factors influencing lipid oxidation is crucial for food preservation.

Purpose of the Study:

  • To investigate the pro-oxidant effects of metmyoglobin (Mb) and metal ions (Fe2+, Cu2+, Co2+) on lipid oxidation in various muscle systems.
  • To compare lipid oxidation rates in raw versus heated muscle systems (fish, turkey, chicken, pork, beef, lamb).
  • To determine the influence of storage at 4°C on lipid oxidation.

Main Methods:

  • Assessed lipid oxidation using TBA (thiobarbituric acid) values.
  • Studied raw and heated water-washed muscle systems from different animal sources.
  • Incubated samples with Mb and metal ions at 4°C for up to 5 days.

Main Results:

  • Lipid oxidation was significantly faster in heated muscle systems compared to raw.
  • Fish muscle showed the highest susceptibility to lipid oxidation, followed by turkey, chicken, pork, beef, and lamb.
  • Fe(2+) was the most potent catalyst, followed by Cu(2+), Co(2+), and Mb.
  • Cooked fish, turkey, chicken, and pork showed significant oxidation after 3 days, while beef and lamb took 5 days.

Conclusions:

  • Heating exacerbates lipid oxidation in muscle foods catalyzed by Mb and metal ions.
  • The susceptibility of muscle systems to lipid oxidation is influenced by the degree of unsaturation of triglycerides.
  • Iron (Fe2+) is a key driver of lipid oxidation in cooked muscle, necessitating strategies to mitigate its effects.

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