Effects of hemopexin on hemin and hemoglobin-mediated lipid oxidation in washed fish muscle

Mechanisms involved in hemoglobin‐mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2

“…Dissociated hemin from metHb can promote decomposition of pre‐formed lipid hydroperoxides (LOOHs) and form lipid radicals (LO • and LOO • ) that can either initiate lipid oxidation or degrade the heme ring . Proteins with a high affinity for hemin were shown to suppress Hb‐promoted lipid oxidation by scavenging free hemin released from metHb …”

“…3 Proteins with a high affinity for hemin were shown to suppress Hb-promoted lipid oxidation by scavenging free hemin released from metHb. 4,5 Ferryl hemoglobin (ferryl Hb) and perferryl hemoglobin (perferryl Hb) are hypervalent forms of Hb formed upon oxidation of deoxyhemoglobin (deoxyHb) (Rx. 1) and metHb (Rx.…”

Analysis of Proteins Associated with Quality Deterioration of Grouper Fillets Based on TMT Quantitative Proteomics during Refrigerated Storage

“…Q6PHG2 (Hemopexin) has been indicated to promote the progress of lipid oxidation for fish muscle [32]. The oxidation of unsaturated fatty acids could cause deterioration of muscle quality such as nutritional value decreased, odors and discoloration [33], which might be why hemopexin was significantly related to b * value.…”

Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromisniloticus) muscle model systems

“…Fish is prone to lipid oxidation during long periods of storage under unsuitable conditions as temperature abuse due to the high unsaturated fatty acid content [1]. The common undesired outcomes of lipid oxidation are production of offflavors and odors, discoloration, and loss of nutrients [2,3]. Formation of volatile lipid byproducts and free fatty acids are another quality factor affecting sensory properties of fish meat [1].…”

“…Lipid oxidation can be reduced by conventional methods such as cooling, freezing, and storing on ice. Also, synthetic antioxidants can be added to products [2,3,18]. Sources of natural antioxidant are commonly preferred by producers to reduce costs and eliminate the consumer concerns about their synthetic counterparts.…”