"lipoxygenase" - 1 õppematerjal

Liha töötlemine

tion. Phospholipids are very susceptible to ered to be prejudicial for health due to their oxidation due to their high content in poly- role in arteriosclerotic plaque but can also be unsaturated fatty acids. Oxidation may be mutagenic, carcinogenic, and cytotoxic induced by light, metal ions (i.e., iron, copper, (Guardiola et al. 1996). Cholesterol oxides cobalt, manganese, etc.), or enzymes like may be formed when reheating chilled meat lipoxygenase. In the case of induction by or during the chilling storage of meat. No lipoxygenase, this enzyme needs activation cholesterol oxides were reported to be by a preformed hydroperoxide (Honikel detected after the heating of pork sausages 2009). Lipid oxidation may also be induced (Baggio and Bragagnolo 2006), but studies by hydrogen peroxide generated by peroxide- made on European sausages revealed the forming bacteria during meat fermentation