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KMID : 1024620030230010086
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Food Science of Animal Resources
2003 Volume.23 No. 1 p.86 ~ p.95
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Improvement of Oxidative Stability of Myoglobin and Lipid with Vitamin E in Meat
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Cameron Faustman
Michael P. Lynch
Jeong Jin-Youn
Joo Seon-Tea
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Abstract
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Potential mechanisms by which vitamin E improves oxidative stability of myoglobin are documented. The basis by which this lipid-soluble antioxidant, -tocopherol, protects water-soluble oxymyoglobin is beginning to be understood. Recent evidence suggests that -tocopherol delays the release of prooxidative products of lipid oxidation from biomembranes, which in turn delays oxymyoglobin oxidation and the concomitant loss of desirable beef color. , -Unsaturated aldehydes are one class of lipid oxidation products that enhance oxymyoglobin oxidation in vitro and appear to act by covalently binding to the protein. If -tocopherol delays the formation of these reactive aldehydes, then this could inhibit the prooxidative effect of these oxidation products toward oxymyoglobin. Additionally, -tocopherol may exert part of its color-stabilizing effect in beef by enhancing the metmyoglobin reduction.
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KEYWORD
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vitamin E, oxidative stability, myoglobin
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