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Cited by 34Meat and Animal Product QualityEdible Oils Quality and AnalysisProteins in Food Systems

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Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle

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Wu, Haizhou, Xiao, Shulan, Yin, Jie, Zhang, Jianhao, Richards, Mark P.·2021·Food Chemistry
DOI 10.1016/j.foodchem.2020.127729
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Abstract

The roles of lipid oxidation substrates and muscle microstructure in lipid oxidation were investigated in two muscle models (cod and pig). Added myoglobin (Mb) promoted lipid oxidation in washed cod muscle (WCM) but not in washed pig muscle (WPM). The differing microstructure of WCM e.g. more exposed fat cells or membrane of muscle cells compared to the "denseness" or "wrapped" structure of WPM, may have contributed to the better ability of Mb to facilitate lipid oxidation in the WCM. Added phospholipids with polyenoic indexes of 282 and 24 activated Mb as an oxidant similarly in WPM while added neutral lipids and added free fatty acids had little effect. It is suggested that muscle microstructure and accessibility of Mb to phospholipids play critical roles in relation to Mb-mediated lipid oxidation while the degree of unsaturation in the phospholipids was less important.

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Metadata

Authors
Wu, H., Xiao, S., Yin, J., Zhang, J., & Richards, M. P.
Affiliations
  • Nanjing Agricultural University (CN)
  • University of Wisconsin–Madison (US)
Corresponding author
  • Zhang, Jianhao
  • Richards, Mark P.
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2021-01
Volume
336
Pages
127729
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2020.127729
OpenAlex
W3046673706
Cited by
34
References
1
Citations by year
2026: 1 · 2025: 6 · 2024: 6 · 2023: 3 · 2022: 11 · 2021: 6
FWCI
3.76
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Chemistry (acceptedVersion)
  • PubMed (publishedVersion)
  • Chalmers Research (Chalmers University of Technology) (submittedVersion)
Funders
  • National Major Science and Technology Projects of China (2016YFD0401502, 1001303)
  • National Institute of Food and Agriculture (2014-67017-21648)
  • Nanjing Agricultural University
  • China Scholarship Council
  • U.S. Department of Agriculture
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
myoglobin, lipid oxidation, muscle microstructure, cod muscle, pig muscle, phospholipids, lipid unsaturation, free fatty acids
MeSH terms
Animals, Chromatography, Gas, Lipids, Muscles, Myoglobin, Swine, Lipid Peroxidation, alpha-Tocopherol, Gadiformes

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CoChat. (2026). Citation check: Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle. https://app.cochat.ai/papers/10.1016/j.foodchem.2020.127729
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Wu, H., Xiao, S., Yin, J., Zhang, J., & Richards, M. P. (2021). Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.127729