https://www.selleckchem.com/pr....oducts/nor-noha-dihy
The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C181 and C182. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with
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