식육내 비타민 E에 의한 육색소와 지질의 산화 안정성 향상

Potential mechanisms by which vitamin E improves oxidative stability of myoglobin are documented. The basis by which this lipid-soluble antioxdant, α-tocopherol, protects water-soluble oxymyoglobin is beginning to be understood. Recent evidence suggests that α-tocopherol delays the release of prooxidative products of lipid oxidation from biomembranes, which in turn delays oxymyoglobin oxidation and the concomitant loss of desirable beef color. α, β-Unsaturated aldehydes are one class of lipid oxidation products that enhance oxymyoglobin oxidation in vitro and appear to act by covalently binding to the protein. If α-tocopherol delays the formation of these reactive aldehydes, than this could inhibit the proxidative effect of these oxidation products toward oxymyoglobin. Additionally, α-tocopherol may exert part of its color-stabilizing effect in beef by enhancing the metmyoglobin reduction.