Stability of catalase and its potential role in lipid oxidation in meat

Meat Science

Volumn 54, Issue 4, 2000, Pages 385-390

  Pradhan, A A ^a   Rhee, K S ^a   Hernandez P ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Catalase; Lipid oxidation; Meat

Indexed keywords

EID: 0034424294     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00114-X     Document Type: Article

References (21)

1. Aebi, H. E. (1983). Catalase. In H. U. Bergmeyer, Methods of enzymatic analysis (Vol. 3). Weinheim, Germany: Verlag Chemie.
2. Branen, A. L. (1978). Interaction of fat oxidation and microbial spoilage in muscle foods. In Proceedings, 31st reciprocal meat conference (pp. 156-161). Chicago, IL: National Livestock and Meat Board.
3. Decker E.A., Xu Z. Minimizing rancidity in muscle food. Food Technology. 52(10):1998;54-59.
4. Folch J., Lees M., Sloane-Stanley G.H. A simple method for the isolation and purification of total lipid peptides from animal tissues. Journal of Biological Chemistry. 226:1957;497-509.
5. Greene B.E. Lipid oxidation and pigment changes in raw beef. Journal of Food Science. 34:1969;110-113.
6. 2-activated metmyoblobin. Journal of Agricultural and Food Chemistry. 33:1985;1188-1192.
7. Jay J.M. Beef microbial quality determined by ERV. Food Technology. 18(10):1964;133-137.
8. Johnson M.A., Fischer J.G., Kays S.E. Is copper an antioxidant nutrient? Critical Reviews in Food Science and Nutrition. 32:1992;7-20.
9. Kanner J., Harel S. Inititaion of membranal lipid peroxidation by activated metmyoglobin and methemoglobin. Archives of Biochemistry and Biophysics. 237:1985;314-321.
10. Lee S.K., Mei L., Decker E.A. Lipid oxidation in cooked turkey as affected by added antioxidant enzymes. Journal of Food Science. 61:1996;726-728.
11. Renerre M., Francoise D., Gatellier P. Antioxidant enzyme activity in beef in relation to oxidation of lipid and myoglobin. Meat Science. 43:1996;111-121.
12. Rhee K.S. Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat. Journal of Food Science. 43:1978;1776-1778, 1781.
13. Rhee K.S. Enzymatic and nonenzymatic catalysis of lipid oxidation in muscle foods. Food Technology. 42(7):1988;127-132.
14. Rhee K.S., Anderson L.M., Sams A.R. Lipid oxidation potential of beef, chicken, and pork. Journal of Food Science. 61:1996;8-12.
15. Rhee, K. S., Krahl, L. M., Lucia, L. M., & Acuff, G. R. (1997). Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth. Journal of Food Science, 62, 1205-1210 (reprinted, with corrections, in Vol. 63, No. 1, 1998).
16. Rhee, K. S., Krahl, L. M., Lucia, L. M., & Acuff, G. R. (1997). Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth. Journal of Food Science, 62, 1205-1210 (reprinted, with corrections, in Vol. 63, No. 1, 1998).
17. SAS user's guide to statistics. 1990;Statistical Analysis System Institute, Cary, North Carolina.
18. Satoh Y., Shikama K. Autoxidation of oxymyoglobin: a nucleophilic displacement mechanism. Journal of Biological Chemistry. 256:1981;10272-10275.
19. Shanta N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of American Oil Chemists' Society. 77:1994;421-424.
20. Smith W.H. Principles of biochemistry. 3rd ed. 1964;McGraw-Hill, New York.
21. Xu Y., Asghar A., Gray J.I., Pearson A.M., Haug A., Grulke E.A. ESR spin-trapping studies of free radicals generated by hydrogen peroxide activation of metmyoglobin. Journal of Agricultural and Food Chemistry. 38:1990;1494-1497.