Richards Mark P, Hultin Herbert O
Muscle Biology and Meat Science Laboratory, University of Wisconsin-Madison, Madison, WI 53706-1284, USA.
J Agric Food Chem. 2002 Jan 30;50(3):555-64. doi: 10.1021/jf010562h.
There was a wide variation in the amounts of hemoglobin extracted from the muscle tissue of bled and unbled fish. Averaged values suggested that the residual blood level in the muscle of bled fish was substantial. Myoglobin content was minimal as compared to hemoglobin content in mackerel light muscle and trout whole muscle. Hemoglobin made up 65 and 56% of the total heme protein by weight in dark muscle from unbled and bled mackerel, respectively. Bleeding significantly reduced rancidity in minced trout whole muscle, minced mackerel light muscle, and intact mackerel dark muscle but not minced mackerel dark muscle stored at 2 degrees C. The reduction was in the number of fish that had a longer shelf life; muscle from certain bled fish had rancidity that was comparable to the rancidity in unbled controls. The soluble contents of erythrocytes accounted for all of the lipid oxidation capacity of whole blood added to washed cod muscle. Limiting lysis of erythrocytes delayed lipid oxidation, which was likely due to keeping hemoglobin inside the erythrocyte. Apparent breakdown of lipid hydroperoxides occurred only when a critical level of hemoglobin was present. Blood plasma was slightly inhibitory to oxidation of washed cod lipids. These studies suggest that blood-mediated lipid oxidation in fish muscle depends on various factors that include hemoglobin concentration, types of hemoglobin, plasma volume, and erythrocyte integrity.
从放血和未放血鱼的肌肉组织中提取的血红蛋白量存在很大差异。平均值表明，放血鱼肌肉中的残留血量相当可观。与鲭鱼浅色肌肉和鳟鱼全肌肉中的血红蛋白含量相比，肌红蛋白含量极少。在未放血和放血鲭鱼的深色肌肉中，血红蛋白分别占总血红素蛋白重量的65%和56%。放血显著降低了在2摄氏度下储存的碎鳟鱼全肌肉、碎鲭鱼浅色肌肉和完整鲭鱼深色肌肉的酸败程度，但未降低碎鲭鱼深色肌肉的酸败程度。减少的是保质期更长的鱼的数量；某些放血鱼的肌肉酸败程度与未放血对照鱼的酸败程度相当。红细胞的可溶性成分占添加到洗涤过的鳕鱼肌肉中的全血所有脂质氧化能力。限制红细胞裂解会延迟脂质氧化，这可能是由于将血红蛋白保留在红细胞内。仅当存在临界水平的血红蛋白时，脂质氢过氧化物才会明显分解。血浆对洗涤过的鳕鱼脂质的氧化有轻微抑制作用。这些研究表明，鱼肌肉中血液介导的脂质氧化取决于多种因素，包括血红蛋白浓度、血红蛋白类型、血浆量和红细胞完整性。
