Advance in Fish Hemoglobin-induced Lipid Oxidation and the Corresponding Control Approach
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Abstract:
Lipid oxidation not only changes nutritional value, flavor, texture, and appearance of foods, but also reduces shelf life and eating quality of products, and it is one of the major causes leading to a deterioration of aquatic food quality. Hemoglobin (Hb) is an important factor for inducing lipid oxidation in aquatic foods; methemoglobin (MetHb) formation from Hb autoxidation results in the release of heme and iron ions, which can accelerate lipid oxidation. The application of chemical preservatives in food has been increasingly restricted, and the research and application of natural antioxidants has become popular. It is crucial to understand the mechanism of Hb-induced lipid oxidation, find an appropriate antioxidant technology, and effectively control Hb-induced lipid oxidation of aquatic foods during storage. Therefore, with Hb-induced lipid oxidation as a starting point, the structure of fish Hb, the mechanism and influencing factors of Hb-induced lipid oxidation, and the applications and progress of natural phenolic antioxidants for controlling Hb-induced lipid oxidation were reviewed in this study. In addition, the issues that urgently need to be resolved and future research trends were discussed.
