Page 408 - Natural Antioxidants, Applications in Foods of Animal Origin

Index 387
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High-molecular-weight (HMW) compo-
Lipid oxidation in foods of animal origin
nents, 12 Lipid hydroperoxides (LOOH), 108–109
High-pressure processing, 17–18, impact, 3–4
348–349 basic mechanism
High-spin iron (III) myoglobin, 24 enzymatic lipid oxidation, 8–9
Hijika fusiformis, 123 free radical oxidation, 5–7
Horse mackerel (Trachurus trachurus), photooxidation, 7–8
327 effect of intrinsic factors and processing
HP-treated meat, 18 parameters in
Human olfactory receptors, 4 endogenous antioxidants, 11–12
Hydrogen donating antioxidants (HDA), high pressure processing, 17–18
43–44 metal ions, 14–15
Hydroperoxides, 4, 11, 15 muscle pH, 16
Hydroxybenzoic acid derivatives, 63 particle size reduction and tumbling,
Hydroxycinnamic acids (HCA), 302 17
4-Hydroxynonenal (4-HNE), 27–28 sodium chloride, 15–16
species, muscle type, and fatty acid
I composition, 10–11
Initiation of oxidation, 6 temperature, 13–14
Insoluble dietary fiber (IDF), 301 interaction between products and
Instant ramen, Japanese dried noodle myoglobin, 27–28
product, 53 interrelationship between, myoglobin
Iodine value (IV), 44 oxidation and, 20–21
Iron-chelating antioxidants (ICA), 43–44 role of deoxymyoglobin, 22–23
Irradiation, 347 role of ferrylmyoglobin, 25–27
role of oxymyoglobin, 23–24
J Liposterine®, 104
Japanese Spanish mackerel (Scomb- Lipoxygenase (LOX), 5, 83
eromorus niphonius), 11 LOX-catalyzed lipid oxidation, 8–9
Juxtaposition of copper-protein complex, Liquid chromatography-mass spectrom-
265 etry (LC-MS) spectra, 28
Longissimus dorsi (glycolytic muscle),
K 346
Low-molecular-weight (LMW) compo-
Kinnow or Tangerine (Citrus reticulata),
106 nents, 12
Klason lignin (KL), 306 Low oxygen packaging, 53–54
Low-salt meat emulsion model systems,
L 123–124
Lumichrome, 269
Leafy green vegetables, 118–119 Lumiflavin, 269
Lemon balm, 158 Lutein, 67
Lemon (Citrus limon cv Fino), 311 Lycopenes, 275
Light induced oxidation, 8
Lignans, 43–44 M
Limonoids, 310
Linoleate-to-heme ratios, 24–25 Mackerel (Scomber scombrus) fillet fat
Linoleic acid, 47–48 fraction, 157
Maillard products, 82