Effect of Hematin Compounds on the Development of Rancidity in Muscle of Cod, Flounder, Scallops, and Lobster

Abstract

Hemoglobin, catalase, myoglobin, and inorganic iron were added to blended muscle from cod, flounder, scallops, and lobsters to determine the effects of these various forms of iron on the oxidation of the muscle lipids as indicated by increased malonaldehyde and rancid odours. Hemoglobin and catalase were very active catalysts; myoglobin was relatively inert. Scallop muscle was slightly more susceptible to hemoglobin-induced rancidity than muscle from cod or flounder; lobster muscle was highly resistant. There was a difference in the odours accompanying the development of rancidity after the addition of free Fe⁺⁺ and hemoglobin-bound Fe⁺⁺. An increase in the free fatty acid content of the muscle retarded the hemoglobin-induced rancidity. Certain free amino acids, notably tryptophane and proline, also had an inhibitory action, whereas other amino acids had a prooxidant effect.