Abstract
In this study, the relationship between different forms of iron (free or binding) and oxidation of lipids, proteins in meat system were investigated. Pork tenderloin was heated in 80 °C water bath for 0, 30, 60, 120, 180, 240, 300 min. Compared with control group, Equal and Treble deferiprone group confirmed that free iron was the main oxidizing substance. Moreover, adding exogenous heme caused slight increase of meat oxidation (p < 0.05). At the same time, the antioxidant properties of deferiprone were also evaluated and it shows few antioxidant properties. This study also found that the oxidation of lipid by free iron was more serious than protein. These results suggested that controlling free iron and production of free iron from heme is a potential approach for reducing the oxidative damage of lipid and protein in meat cooking.
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