Lipid-oxidation-induced carboxymyoglobin oxidation

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 24, 2006, Pages 9248-9253

  Suman, Surendranath P ^a   Mancini, Richard A ^b   Faustman, Cameron ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

4 hydroxy 2 nonenal; Carbon monoxide; Carboxymyoglobin; Lipid oxidation; Myoglobin

Indexed keywords

CARBOXYMYOGLOBIN; MYOGLOBIN; OXYMYOGLOBIN;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; HORSE; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; PH; TEMPERATURE;

ANIMALS; COLOR; HORSES; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MYOGLOBIN; OXIDATION-REDUCTION; TEMPERATURE;

EID: 33845667902     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061959u     Document Type: Article

References (39)

1. Sorheim, O.; Aune, T.; Nesbakken, T. Technological, hygienic, and toxicological aspects of carbon monoxide used in modified atmosphere packaging of meat. Trends Food Sci. Technol. 1997, 8, 307-312.
2. Wilkinson, B. H. P.; Janz, J. A. M.; Morel, P. C. H.; Purchas, R. W.; Hendriks, W. H. The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork. Meat Sci. 2006, 73, 605-610.
3. st century. Meat Sci. 2005, 71, 122-127.
4. FDA. Agency response letter. GRAS Notice No. GRN 000083, 2002, http://www.cfsan.fda.gov/~rdb/opa-g083.html.
5. Mancini, R. A.; Hunt, M. C. Current research in meat color. Meat Sci. 2005, 71, 100-121.
6. Wolfe, S. K.; Brown, W. D.; Silliker, J. H. Transfresh shipping of meat. Proc. Meat Ind. Res. Conf. 1976, 137-148.
7. Lanier, T. C.; Carpenter, J. A.; Toledo, R. T.; Reagan, J. O. Metmyoglobin reduction in beef systems as affected by aerobic, anaerobic and carbon monoxide-containing environments. J. Food Sci. 1978, 43, 1788-1792, 1796.
8. Sorheim, O.; Nissen, H.; Nesbakken, T. The storage life of beef and pork packaged in an atmosphere with carbon monoxide and high carbon dioxide. Meat Sci. 1999, 52, 157-164.
9. 2 atmosphere containing CO: Loin steaks and ground meat. Meat Sci. 1998, 48, 75-84.
10. Luno, M.; Roncales, P.; Djenane, D.; Beltran, J. A. Beef shelf life in low oxygen and high carbon dioxide atmospheres containing low CO concentrations. Meat Sci. 2000, 55, 413-419.
11. Brewer, M. S.; Wu, S.; Field, R. A.; Ray, B. Carbon monoxide effects on color and microbial counts of vacuum packaged beef steaks in refrigerated storage. J. Food Qual. 1994, 17, 231-236.
12. John, L.; Cornforth, D.; Carpenter, C. E.; Sorheim, O.; Pettee, B. C.; Whittier, D. R. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Sci. 2005, 69, 441-449.
13. John, L.; Cornforth, D.; Carpenter, C. E.; Sorheim, O.; Pettee, B. C.; Whittier, D. R. Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres. J. Food Sci. 2004, 69, C608-614.
14. Jayasingh, P.; Cornforth, D. P.; Carpenter, C. E.; Whittier, D. Evaluation of carbon monoxide (CO) treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Sci. 2001, 59, 317-324.
15. Martinez, L.; Djenane, D.; Cilla, I.; Beltran, J. A.; Roncales, P. Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere. Meat Sci. 2005, 71, 563-570.
16. Hunt, M. C.; Mancini, R. A.; Hachmeister, K. A.; Kropf, D. H.; Merriman, M.; DelDuca, G.; Milliken, G. Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef. J. Food Sci. 2004, 69, C45-C52.
17. Fontes, P. R.; Gomide, L. A. M.; Ramos, E. M.; Stringheta, P. C.; Parreiras, J. F. M. Color evaluation of carbon monoxide treated porcine blood. Meat Sci. 2004, 68, 507-513.
18. Chow, C. J.; Lin, S. M; Tsai, M. L. Characteristics of reaction between carbon monoxide gas and myoglobin in tuna flesh. J. Food Drug Anal. 1997, 5, 199-206.
19. Nam K. C.; Ahn D. U. Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 2002, 60, 25-33.
20. Krzywicki, K. The determination of haem pigments in meat. Meat Sci. 1982, 7, 29-36.
21. Tang, J.; Faustman, C.; Hoagland, T. A. Krzywicki revisited: Equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts. J. Food Sci. 2004, 69, C717-720.
22. Millar, S. J.; Moss, B. W.; Stevenson, M. H. Some observations on the absorption spectra of various myoglobin derivatives found in meat. Meat Sci. 1996, 42, 277-288.
23. Schneider, C.; Porter, N. A.; Brash, A. R. Autoxidative transformation of chiral omega6 hydroxy linoleic and arachidonic acids to chiral 4-hydroxy-2E-nonenal. Chem. Res. Toxicol. 2004, 17, 937-941.
24. Esterbauer, H.; Schaur, J. R.; Zollner, H. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radical Biol. Med. 1991, 11, 81-128.
25. Sakai, T.; Kuwazuru, S. A lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, contents in several fish meats. Fisheries Sci. 1995, 61, 527-528.
26. Sakai, T.; Kuwazuru, S.; Yamauchi, K.; Uchida, K. A lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal and ω-6-fatty acids contents in meats. Biosci. Biotechnol. Biochem. 1995, 59, 1379-1380.
27. Sakai, T.; Munasinghe, D. M. S.; Kashimura, M.; Sugamoto, K.; Kawahara, S. Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. Meat Sci. 2004, 66, 789-792.
28. Sakai, T.; Yamauchi, K.; Kuwazuru, S.; Gotoh, N. Relationships between 4-hydroxy-2-nonenal, 2-thiobarbituric acid reactive substances and n-6 polyunsaturated fatty acids in refrigerated and frozen pork. Biosci. Biotechnol. Biochem. 1998, 62, 2028-2029.
29. Lee, S.; Phillips, A. L.; Liebler, D. C.; Faustman, C. Porcine oxymyoglobin and lipid oxidation in vitro. Meat Sci. 2003, 63, 241-247.
30. Alderton, A. L.; Faustman, C.; Liebler, D. C.; Hill, D. W. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal. Biochemistry 2003, 42, 4398-4405.
31. Suman, S. P.; Faustman, C.; Stamer, S. L.; Liebler, D. C. Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4°C. J. Agric. Food Chem. 2006, 54, 3402-3408.
32. 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.
33. Lee, S.; Joo, S. T.; Alderton, A. L.; Hill, D. W.; Faustman, C. Oxymyoglobin and lipid oxidation in yellowfin tuna (Thunnus albacares) loins. J. Food Sci. 2003, 68, 1664-1668.
34. Faustman, C.; Phillips, A. L. Measurement of discoloration in fresh meat. In Current Protocol in Food Analytical Chemistry; Wiley: New York, 2001; Chapter F3, Unit F3.3.
35. SAS System for Windows, Release 9.1; SAS Institute Inc.: Cary, NC, 2001.
36. Sassaroli, M.; Rousseau, D. L. Simulation of carboxymyoglobin photodissociation. J. Biol. Chem. 1986, 261, 16292-16294.
37. Kao, L. W.; Nanagas, K. A. Carbon monoxide poisoning. Emerg. Med. Clin. North Am. 2004, 22, 985-1018.
38. 14C carbon monoxide in cooked or stored ground beef samples. J. Agric. Food Chem. 1978, 26, 210-211.
39. Goto, T.; Shikama, K. Autoxidation of native oxymyoglobin from bovine heart muscle. Arch. Biochem. Biophys. 1974, 163, 476-481.