Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle was written by Ke, Zhigang;Bai, Yiwen;Zhu, Hao;Xiang, Xingwei;Liu, Shulai;Zhou, Xuxia;Ding, Yuting. And the article was included in Food Chemistry in 2022.Related Products of 3391-86-4 This article mentions the following:
In this study, the degradation of myoglobin both in solution and in tuna muscle by cold plasma (CP) was investigated through UV-visible and fluorescence spectroscopy anal., and the effect of the degradation products on lipid oxidation in washed turbot muscle (WTM) was explored. Results showed that heme in myoglobin was degraded upon CP treatment, from which a fluorescent product was formed and iron was released. The degradation products promoted lipid oxidation in WTM during cold storage, in which the released iron played an important role. Results of gas chromatog.-ion mobility spectrometry anal. showed that the contents of 37 volatile compounds in WTM were increased by heme degradation products induced lipid oxidation, including 20 aldehydes, 9 alcs., 5 ketones and 3 furans. This study provides a new insight to the mechanism of lipid oxidation in CP-treated fish during cold storage, as well as guidance for preserving myoglobin-containing foods with CP. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Related Products of 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Related Products of 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts