Page 52 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 52
Mechanism of Oxidation in Foods of Animal Origin 31
VetBooks.ir Chan, W. K. M.; Faustman, C.; Renerre, M. Model Systems for Studying Pigment and Lipid
Oxidation Relevant to Muscle Based Foods. In Natural Antioxidants. Chemistry, Health
Effects, and Applications; AOCS Press: Champaign, IL, 1997b; pp 319−330.
Chen, T. C.; Waimaleongora, E. K. C. Effect of pH on TBA Values of Ground Raw Poultry
Meat. J. Food Sci. 1981, 46, 1946–1947.
Cheng, J.; Ockerman, H. W. Effect of Phosphate with Tumbling on Lipid Oxidation of
Precooked Roast Beef. Meat Sci. 2003, 65, 1353–1359.
Davies, M. Detection of Myoglobin-Derived Radicals on Reaction of Metmyoglobin with
Hydrogen Peroxide and other Peroxide Compounds. Free Rad. Res. Com. 1990, 10,
361–370.
Davies, M. Identification of a Globin Free Radical in Equine Myoglobin Treated with Perox-
ides. Biochim. Biophys. Acta. 1991, 1077, 86–90.
Dawson, L. E.; Gartner, R. Lipid Oxidation in Mechanically Deboned Poultry. Food Technol.
1983, 37, 112–116.
Decker, E. A. Antioxidant Mechanisms. In Food Lipids; Akoh, C. C., Min, D. B., Eds.;
Marcel Dekker: New York, 1998; p 397.
Decker, E. A.; Hultin, H. O. Factors Influencing Catalysis of Lipid Oxidation by the Soluble
Fraction of Mackerel Muscle. J. Food Sci. 1990, 55, 947–950.
Decker, E. A.; Hultin, H. O. Lipid Oxidation in Muscle Foods Via Redox Iron. In Lipid
Oxidation in Food; St. Angelo, A. J., Ed.; ACS Symposium Series: Washington, DC, 1992;
p 500.
Dix, T. A.; Marnett, L. J. Conversion of Linoleic Acid Hydroperoxide to Hydroxy, Keto,
Epoxyhydroxy, and Trihydroxy Fatty Acids by Hematin. J. Biol. Chem. 1985, 260,
5351–5357.
Dunn, C. J.; Rohlfs, R. J.; Fee, J. A.; Saltman, P. Oxidation of Deoxy Myoglobin by
[Fe(CN) ] . J. Inorg. Biochem. 1999, 75, 241–244.
3-
6
Enser, M. What is Lipid Oxidation. Food Sci. Technol. Today. 1987, 1, 151–153.
Erickson, M. C. Lipid Oxidation in Muscle Foods. In Food Lipids Chemistry, Nutrition and
Biotechnology; Akoh, C. C., Min, D. B., Eds.; CRC Press: New York, 2003; p 322.
Erickson, M. C.; Hultin, H. O.; Borhan, M. Eeffect of Cytosol on Lipid Peroxidation in
Flounder Sarcoplasmic Reticulum. J. Food Biochem. 1990, 14, 407–419.
Esterbauer, H.; Schaur, R. J.; Zollner, H. Chemistry and Biochemistry of 4-Hydroxynonenal,
Malonaldehyde and Related Aldehydes. Free Rad. Biol. Med. 1991, 11, 81–128.
Faustman, C.; Chan, W. K. M.; Lynch, M. P.; Joo, S. T. In Strategies for Increasing Oxidative
Stability of Fresh Meat Color, Reciprocal Meat Conference Proceedings, AMSA: Brigham
Young University: Utah, 1996; p 73.
Faustman, C.; Chan, W. K. M.; Schaefer, D. M.; Havens, A. Beef Color Update: The Role for
Vitamin E. J. Anim. Sci. 1998, 76, 1019–1026.
Faustman, C.; Liebler, D. C.; McClure, T. D.; Sun, Q. α,β-Unsaturated Aldehydes Accelerate
Oxymyoglobin Oxidation. J. Agric. Food Chem. 1999, 47, 3140–3144.
Faustman, C.; Phillips, A. L. Measurement of Discoloration in Fresh Meat. In Current Proto-
cols in Food Analytical Chemistry; Wrolstad, R. E., Ed.; Wiley & Sons, Inc: New York,
2001; p F3.3.1.
Faustman, C.; Yin, M. C.; Nadeau, D. B. Color Stability, Lipid Stability, and Nutrient Compo-
sition of Red and White Veal. J. Food Sci. 1992, 57, 302–304.
Foegeding, E. A; Lanier, T. C.; Hultin, H. O. Characteristics of Edible Muscle Tissues. In
Food Chemistry; Fennema, O. R., Ed.; Marcel Dekker, Inc: New York, 1996; p 880.