Jump to Main Content
Factors influencing catalysis of lipid oxidation by the soluble fraction of mackerel muscle
- Decker, E.A., Hultin, H.O.
- Journal of food science 1990 v.55 no.4 pp. 947-953
- muscles, lipids, oxidation, mackerel, catalytic activity
- Analysis of a soluble fraction (press juice) from mackerel muscle indicated 8% of the iron and 7 to 38% of the copper was associated with fractions with molecular weights of < 10 kilodaltons (KD). Storage of mackerel muscle resulted in an increase in < 10 KD iron but not copper. Storing frozen-thawed muscle resulted in increases in both the < 10 KD iron and copper. Storing mackerel resulted in decreased ascorbate and increased hemin in the press juice. Separation of the press juice into < 5 KD and > 5 KD fractions indicated both low and high molecular weight components are required for maximal lipid oxidation in mackerel muscle.