ABSTRACT
During cooking and storage of meat, significant amounts of free iron were released. Apparently iron bound to negatively charged phospholipids and caused site specific oxidation that generated warmed over flaver [WOF] within 24 hr of refigerated storage. Antioxidant and colour stability effects of phytic acid and wheat bran were compared in fresh and cooked meat samples. Both compounds inhibited metmyoglobin formation in raw samples during storage, iron release from heme during cooking and lipid peroxidation in raw and cooked samples. These actions of phytic acid and/or wheat bran indicate that they may be useful as additives for meat products to prevent warmed over flavor [WOF] formation and increase shelf life of these products
Subject(s)
Antioxidants , Meat Products , Triticum , Food Additives , Malondialdehyde , Lipid Peroxidation , Frozen Foods , MetmyoglobinABSTRACT
Spectrophotometric observations on verdo-myoglobin, reconstituted from apomyoglobin and verdo-heme and its oxidation products, are described. Relevance of these results to the oxidation of ferri-myoglobin by chlorite ion is also discussed.