Abstract
Muscle microsomes were isolated from beef, pork and tuna and combined with oxymyoglobin to study oxymyoglobin and lipid oxidation interactions. Tuna muscle microsomes contained higher concentrations of long chain fatty acids and polyunsaturated fatty acids, and a lower α-tocopherol content than microsomes from the other two species ( P < 0·05). Oxymyoglobin and lipid oxidation were greater in tuna followed by pork and beef ( P < 0·05). The influence of high (HMW) and low molecular weight (LMW) cytosolic fractions from muscles of these species on oxymyoglobin and lipid oxidation was studied in an oxymyoglobin-phosphatidylcholine-liposome system. In each species, the LMW fraction resulted in greater OxyMb and lipid oxidation than the HMW fraction ( P < 0·05). Within a given fraction type, there was no difference between species ( P < 0·05). In lamb liver oxymyoglobin-microsomes, oxymyoglobin and lipid oxidation were delayed with increased microsomal α-tocopherol content ( P < 0·05). These results suggest that differences in oxymyoglobin and lipid oxidation in vitro were more strongly influenced by oxidative stability of membrane components rather than cytosolic components.
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