Review: Lipid and myoglobin oxidations in muscle foods
Lipid oxidation and myoglobin oxidation in muscle foods occur in a concurrent manner and each process appears to enhance the other. During oxidation of oxymyoglobin, both superoxide anion and hydrogen peroxide are produced and further react with iron to produce hydroxyl radical. The hydroxyl radical...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2008-01-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
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| Online Access: | http://www.sjst.psu.ac.th/ejournal/journal/30-1/0125-3395-30-1-47-53.pdf |