Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity

Jin, Guofeng; Zhang, Jianhao; Xiang, Yu; Lei, Yanxiong; Wang, Jiamei

doi:10.1016/j.meatsci.2010.09.012

Cited by 51 publications

(40 citation statements)

References 24 publications

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“…The moisture content was determined by drying the sample at 100e105 C until a constant weight was reached (ISO 1442(ISO :1997 (Jin, Zhang, Yu, Lei, & Wang, 2011). Total lipid content was extracted from both the dorsal muscle and the ventral muscle of salted silver carp samples according to the method described by Floch, Lees, & Slona-Stanley (1957) by homogenizing 20 g of minced muscle in 250 mL of CHCl 3 : MeOH (2:1 v/v).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

Teng

Wang

et al. 2015

Food Control

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Section: Physicochemical Characteristicsmentioning

confidence: 99%

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

Teng

Wang

et al. 2015

Food Control

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“…3.2 Changes in LOX, POV, and TBARS during processing LOX activity in HS and LAF increased during the first three stages, i.e., B, C, and D Table 1 , and may be explained by the activating effect of salt 14,18,19 . At the final stages, activity decreased significantly in HS p 0.05 , and decreased slightly in LAF p 0.05 .…”

Section: Changes In Lipolytic Enzyme Activity During Processingmentioning

confidence: 99%

“…Extraction of the crude LOX solution and the preparation of the substrate compound solution for the LOX activity assay were performed according to the method described by Jin et al 14 . LOX activity was assayed by measuring the increase in absorbance at 234 nm for 1 min using an ultraviolet spectrophotometer Spectronic @ GENESYSTM 5; Thermo Fisher Scientific, Waltham, MA, USA at 20 .…”

Section: Determination Of Lox Activitymentioning

confidence: 99%

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (<i>Decapterus maruadsi</i>)

Cao

et al. 2018

J. Oleo Sci.

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“…Though salt imparts several positive functional qualities, it can also be detrimental to shelf life. Salt expedites lipid oxidation by accelerating activity of lipoxygenase present in the muscle, contributing to the development of rancidity (Jin et al, 2011). Flavor is one of the most important quality attributes for pork and an increase in off-flavors and rancidity can decrease consumer preference (Gandemer, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

Lowell

Harsh

Wilson

et al. 2017

Meat and Muscle Biology

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Abstract:The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 different suppliers. Fresh bellies were weighed to determine an initial weight (green weight). Then, bellies were randomly assigned to salt levels of 1.2, 1.5, or 1.8% in the final product and manufactured into bacon. Bacon was stored frozen, in aerobic packages, for approximately 0 d, 30 d, 60 d, or 90 d and analyzed for lipid oxidation. Sensory analysis was conducted approximately 14 d after slicing and again 90 d later. Cook yield was increased (P ≤ 0.05) in 1.2% bacon compared with 1.5 and 1.8% bacon, but slicing yield was 1% unit greater (P ≤ 0.05) in 1.8% bacon compared with 1.2% bacon. Increasing salt content from 1.5 to 1.8% increased the number of bacon slices generated from a slab of bacon by 12 slices and by nearly 16 slices when compared with the 1.2% treatment. Sensory saltiness increased (P ≤ 0.05) as intended salt level increased. Lipid oxidation and oxidized odor and flavor intensity was not different among salt treatment levels within any storage period. Reducing salt from 1.8 to 1.2% in bacon can adversely affect slicing yield, but was not detrimental to cook yield and did not reduce the rate of lipid oxidation of bacon.

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Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity

Cited by 51 publications

References 24 publications

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (<i>Decapterus maruadsi</i>)

Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

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