Page 57 - Natural Antioxidants, Applications in Foods of Animal Origin

36 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Indianapolis, July 24–28, 2001; American Meat Science Association: Chicago, 2001b; p

378.
Rao, S. I.; Wilks, A.; Hamberg, M.; Ortiz de Montellano, P. R. The Lipoxygenase Activity of
Myoglobin. Oxidation of Linoleic Acid by the Ferryl Oxygen Rather than Protein Radical.
J. Biol. Chem. 1994, 269, 7210–7216.
Reeder, B. J; Wilson, M. T. Mechanism of Reaction of Myoglobin with the Lipid Hydroper-
oxide Hydroperoxyoctadecadienoic Acid. Biochem. J. 1998, 330, 1317–1323.
Renerre, M. Oxidative Processes and Myoglobin. In Antioxidants in Muscle Foods, Nutri-
tional Strategies to Improve Quality; Decker, E., Faustman, C., Lopez-Bote, C. J., Eds.;
John Wiley & Sons, Inc.: New York, 2000; p 113.
Renerre, M.; Labas, R. Biochemical Factors Influencing Metmyoglobin Formation in Beef
Muscles. Meat Sci. 1987, 19, 151–165.
Richards, M. P.; Hultin, H. O. Effect of pH on Lipid Oxidation using Trout Hemolysate
as a Catalyst: A Possible Role for Deoxyhe Moglobin. J. Agric. Food Chem. 2000, 48,
3141–3147.
Richards, M. P.; Modra, A. M.; Li, R. Role of Deoxyhemoglobin in Lipid Oxidation of
Washed Cod Muscle Mediated by Trout, Poultry and Beef Hemoglobin. Meat Sci. 2002,
62, 157–163.
Richards, M. P.; Dettmann, M. A. Comparative Analysis of Different Hemoglobins: Autox-
idation, Reaction with Peroxide, and Lipid Oxidation. J. Agric. Food Chem. 2003, 51,
3886–3891.
Rodriguez-Estrada, M. T.; Penazzi, G.; Caboni, M. F.; Bertacco, G.; Lercker, G. Effect of
Different Cooking Methods on Some Lipid and Protein Components of Hamburgers. Meat
Sci. 1997, 45, 365–375.
Saeed, S.; Howell, N. K. Effect of Lipid Oxidation and Frozen Storage on Muscle Proteins of
Atlantic Mackerel (Scomber scombrus). J. Sci. Food Agric. 2002, 82, 579–586.
Sae-leaw, T.; Benjakul, S.; Gokoglu, N.; Nalinanon, S. Changes in Lipids and Fishy Odour
Development in Skin from Nile tilapia (Oreochromis niloticus) Stored in Ice. Food Chem.
2013, 141, 2466–2472.
Samson, E.; Stodolnik, L. Effect of Freezing and Salting on the Activity of Lipoxygenase
of the Muscle Tissue and Roe of Baltic Herring. Acta Ichthyol. Piscat. 2001, 31, 97–111.
Sannaveerappa, T.; Cai, H.; Richards, M. P.; Undeland, I. Factors Affecting the Binding of
Trout Hbi and Hbiv to Washed Cod Mince Model System and their Influence on Lipid
Oxidation. Food Chem. 2014, 143, 392–397.
Sato, K.; Hegarty, G. R. Warmed Over Flavour in Cooked Meats. J. Food Sci. 1971, 36,
98–102.
Sies, H. Oxidative Stress: Oxidants and Antioxidants. Exp Physiol. 1997, 82, 291–295.
Simic, G. M.; Jovanovic, S. V.; Niki, E. Mechanisms of Lipid Oxidative Processes and Their
Inhibition. In Lipid Oxidation in Food; St. Angelo, A. J., Ed.; ACS Symposium Series,
Washigton, DC, 1992; Vol. 500, p 14.
Skulachev, V. P. Role of Uncoupled and Non-Coupled Oxidations in Maintenance of Safety
Low Levels of Oxygen and its One-Electron Reductants. Quart. Rev. Biophys. 1996, 29,
169–202.
Slabyj, B. M.; Hultin, H. O. Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal
Fraction from Herring Muscle. J. Food Sci. 1984, 49, 1392–1393.
Sohn, J. H.; Taki, Y.; Ushio, H.; Kohata, T.; Shioya, I.; Ohshima, T. Lipid Oxidations in Ordi-
nary and Dark Muscles of Fish: Influences on Rancid Off-Odor Development and Color
Darkening of Yellowtail Flesh During Ice Storage. J. Food Sci. 2005, 70, s490–s496.