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Shleikin A.G., Medvedev Y.V.,, 2014. Role of peroxidation and heme catalysis in coloration of raw meat. Acta Sci.Pol. Technol. Aliment. 13 (2), 123-127

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Issue 13 (2) 2014 pp. 123-127

Alexander G. Shleikin1, Yaroslav V. Medvedev2

1Institute of Refrigeration and Biotechnologies, St. Petersburg National Research University of Information Technologies,Mechanics and Optics, Russia
2
Moscow Veterinary Clinic, Russia

Role of peroxidation and heme catalysis in coloration of raw meat

Abstract

It is known, that lipid peroxidation is one of the main factors limiting the ąuality and acceptability of meat and other animal tissues. The current data conceming connection of heme and peroxidation were summarized and analysed here. The muscle food compounds that are most influenced by oxidative processes include unsaturated fatty acids of lipids, amino acids of proteins and heme groups of pigments. Heme proteins and particularly myoglobin are abundant in muscle tissues. Meat colour is primarily influenced by the concentration and chemical State of heme pigments, myoglobin and hemoglobin. Oxygenated myoglobin oxidized to the brown metmyoglobin form and its accumulation is highly correlated with progress of lipid peroxidation. Heme proteins such as hemoglobin or myoglobin accelerate the decomposition of hydroperoxides to free radicals. Metmyoglobin possesses «pseudoperoxidase» activity and catalyzes the oxidation of various compounds following the reaction with hydrogen peroxide. The reaction between hydrogen peroxide and metmyoglobin results in the formation of two active hypervalent myoglobin species, perferrylmyoglobin (*MbFelv=0) and ferrylmyoglobin (MbFelv=0), which participate in lipid oxidation catalysis. Both MbFeIV=0 and *MbFelv=0 are deactivated in the presence of reducing agents, whose naturę determines the overall effect of the pseudoperoxidase cycle. Hypothesis can be put forward that loss of cellular antioxidants might precede the rise of peroxidase-like activity, thus being a sign of incipient discoloration of meats and muscle components of foods.

 

Keywords: meat colour, myoglobin, peroxidation, antioxidants
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/1_2_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.2.1

For citation:

MLA Shleikin, Alexander G., and Yaroslav V. Medvedev. "Role of peroxidation and heme catalysis in coloration of raw meat." Acta Sci.Pol. Technol. Aliment. 13.2 (2014): 123-127. http://dx.doi.org/10.17306/J.AFS.2014.2.1
APA Shleikin A.G., Medvedev Y.V., (2014). Role of peroxidation and heme catalysis in coloration of raw meat. Acta Sci.Pol. Technol. Aliment. 13 (2), 123-127 http://dx.doi.org/10.17306/J.AFS.2014.2.1
ISO 690 SHLEIKIN, Alexander G., MEDVEDEV, Yaroslav V.. Role of peroxidation and heme catalysis in coloration of raw meat. Acta Sci.Pol. Technol. Aliment., 2014, 13.2: 123-127. http://dx.doi.org/10.17306/J.AFS.2014.2.1