Publication Detail

Factors Influencing Catalysis of Lipid Oxidation by the Soluble Fraction of Mackerel Muscle

Eric A. Decker, Herbert O. Hultin
5 pp.
MITSG 91-27J

Lipid oxidation is a factor responsible for fish spoilage. Low molecular weight chelates of metals probably help catalyze lipid oxidation in-vivo. The authors report that 8% of iron and 7-38% of copper in mackerel muscle was associated with fractions of less than 10 kilodalton molecular weight. Storage resulted in an increase in the low molecular weight iron fraction, but not in the copper fraction. Storing frozen-thawed muscle increased both low molecular weight iron and copper. Both low and high molecular weight components are required for maximal lipid oxidation.

type: Technical reports

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