Role of ferritin as a lipid oxidation catalyst in muscle food

• Published in: Journal of agricultural and food chemistry Vol. 38; no. 3; pp. 674 - 677
• Main Authors: Decker, Eric A, Welch, Barbara
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.03.1990
• Subjects: Biological and medical sciences; CARNE DE RES; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; METALLOPROTEINE; METALPROTEINAS; Methods of analysis, processing and quality control, regulation, standards; VIANDE BOVINE; Cysteine; Temperature; Ascorbic acid; Ferritin; Lipids; Iron; Foodstuff; Off-flavours; Proteins; PH; Influence; Muscle; Oxidation; Release

Iron was released from ferritin by both cysteine and ascorbate at the pH found in muscle foods (5.5-6.9). The rate of iron release from ferritin was influenced by temperature and ferritin and reducing agent concentrations. Storing beef muscle at 4 degrees C for 11 days resulted in a decrease in the...