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

Analysis of a soluble fraction (press juice) from mackerel muscle indicated 8% of the iron and 7 to 38% of the copper was associated with fractions with molecular weights of < 10 kilodaltons (KD). Storage of mackerel muscle resulted in an increase in < 10 KD iron but not copper. Storing frozen‐thawed muscle resulted in increases in both the < 10 KD iron and copper. Storing mackerel resulted in decreased ascorbate and increased hemin in the press juice. Separation of the press juice into <5 KD and >5 KD fractions indicated both low and high molecular weight components are required for maximal lipid oxidation in mackerel muscle.