Inhibition of warmed-over flavor development by polyvalent cations
1991
Graf, E. | Panter, S.S.
During cooking and storage of chicken significant quantities of free iron were released. Apparently iron bound to negatively charged phospholipids and caused site-specific oxidation that generated warmed-over flavor (WOF) within 24 hr of refrigerated storage. Iron sequestration by chelation with phytic acid greatly reduced formation of WOF. Similarly, competitive displacement of iron from phospholipids with polyvalent cations substantially lowered the rate of WOF formation. In a phospholipid model system, 25 mM Ca2+ caused 50% inhibition of malondialdehyde generation. Much lower levels were required to effectively reduce WOF development in precooked poultry. Nitrite completely blocked iron release from heme-proteins, which explained its inhibitory effect on WOF development.
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