Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 21, 2006, Pages 8271-8280

  Grunwald, Eric W ^a   Richards, Mark P ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Autoxidation; Beef; Blood; Browning; Fish; Lipid oxidation; Muscle foods; Mutagenesis; Mutants; Pork; Poultry; Quality deterioration; Rancidity

Indexed keywords

HEMIN; HEMOGLOBIN; HEMOPROTEIN; MYOGLOBIN; RECOMBINANT PROTEIN;

ANIMAL; ARTICLE; ATLANTIC COD; CHEMISTRY; GLYCATION; HEAT; HUMAN; LIPID PEROXIDATION; METABOLISM; MUSCLE; MUTATION; OXIDATION REDUCTION REACTION; PHYSIOLOGY;

ANIMALS; GADUS MORHUA; HEAT; HEMEPROTEINS; HEMIN; HEMOGLOBINS; HUMANS; LIPID PEROXIDATION; MAILLARD REACTION; MUSCLES; MUTATION; MYOGLOBIN; OXIDATION-REDUCTION; RECOMBINANT PROTEINS;

EID: 33751241425     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061231d     Document Type: Article

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