189

DAFTAR PUSTAKA

Adams.S, Green.P, Claxton.R,Simcox.S,Wiliams.M.V, Walsh.K,Leeuwenburgh.C.

2001. Reactive Carbonyl Formation by Oxidative and Nonoxidative
Pathways.Bioscience 6,a 17 –24.

Agung. Wazyka , Purnama. Darmadji., Sri Rahardjo. 2000. Aktivitas antioksidan

asap cair kayu karet dan redestilatnya terhadap asam linoleat. Seminar
Nasional Industri Pangan 2000.

Almanjano M.P and Gordon M.H. 2004. Synergistic effect of BSA on antioxidant
activities in model food emulsions. J Am Oil Chem Soc 81: 275-280.

Andersen.H.J., Odstal.H. 2001. Protein oxidation in foods : Mecahnism aand

implications. Dept.of Animal. Products Quality.. Danish Institute of
Agriculture Science.Denmark.

Anonim,1999. Tektonologi tepat guna tentang pengolahan pangan (Ikan dan Daging).
http:/www. IPTEKnet.htm

Anonim.2003, Oxidation of Sulfur side chains.

http//.www.protein chemist.com/Sulfox.htm.

Antoine.F.R, Wei.C.I, Littell.R.C, Marshall.M.R. 1999. HPLC.method for analysis of

free amino acids in fish using o-ptaldehyde precollum derivatization.
J.Agric.Food.Chem.47:5100-5107.

Arts M.J.T.J, Haenen G.R.M.M., Voss H.P and Bast A. 2001. Masking of antioxidant
capacityby the interaction of flavonoids with protein. Food Chem Toxicol 39:
787-791.

AOAC, 1990. Association of Official Analysis Chemist : Official Methods of

Analysis. 18th.Ed. Washington.D.C

Beckman.J.S, Beckman.T.W, Chen.J, Marshal.P.A, Freeman.B.A. 1990. Apparent

hydroxyl radicals production by peroxynitrite: implications for endothelial
injury from nitric oxide and superoxide. Proc.Natl.Acad.Sci.USA.97:1620-
1624.

Bellevile-Nabet.F, 1996. Zat Gizi Antioksidan Penangkal Senyawa Radikal Pangan

Dalam Sistim Biologis. Prosiding Seminar Senyawa Radikal dan Sistim
Pangan. Jakarta.
 190

Benjakul.S., Vissessanguan.W., Thongkhaew.C., Tanaka.M, 2005. Effect of frozen

storage on chemical and gel –forming ability properties of fish commonly
used for surimi production in Thailand. Food Hydrocolloids (19). p:197-207.

Berlett.B.S, Stadman.E.R, 1997. Protein oxidation in aging, disease and oxidative

stress. J.Biol.Chem.Vol 272 (33): 20319 – 20316.

Bhuiyan, A.K.M.A., Ratnayake.W.M.N..dan Ackman.R.G, 1986. Effect of smoking

on the proximate composition of Atlantic Mackerel (Scomber scombrus) .
J.Food. Sci. 51 (2): 327 – 329.

Brown.W.D., Albright.M, Watts.D.A,Heyer.B, Spruce.B, Price.J.R.1980. J.Food Sci

(45):93-96.

Burda.S, Oleszek.W. 2001. Antioxidant and antiradical activities of

flavonoids.J.Agric.Food.Chem (49):2774-2779.

Buss.H., Chan.T.P, Sluis.K.B, Domigan.N.M, Winterbourn,C.C. 1997. Protein

carbonyl measurement by a sensitive ELISA method. Free.Rad.Biol.
Med.23:361-366.

Buxton.G.V., Greenstock.C.L., Helman.W.P., Ross.A.B., 1988. Critical review of

rate constants for reactions of hydrated electrons, hydrogens atoms and
hydroxyl radicals in aquaeous solution. J.Phys.Chem.Ref.Data 17 :513-886.

Choe.E, Min.D.B. 2005. Chemistry and reactions of reactive oxygen species in foods.
J.of Food.Sci.70.Nr.9: 142-159.

Chang.T.S.,Chou.W.Y,Chang.G.G.2000.Protein oxidation and turnover.J.Biomed.Sci

7: 357-363.

Chao.C, Mia.Y, Stadman.E.R. 1997. Modification of protein surface hydropobicity

and methionine oxidation by oxidation systems. Pro.Natl.Acad.Scia. USA
94:2969-2974.

Davies.K.J., Delsignore.M.E,, Lin.S.W, 1987. Protein damage and degradation by

oxygen radicals.I.General aspects, J.Biol.Chem. 262(20): 9895 – 9901.

Davies. M.J., Fu.S., Dean.R.T., 1995. Protein Hydroperoxides can give rise to
reactive free radicals. Biochem.J.305: 643-649.
 191

Davies. M.J.1996. Protein and peptide alkoxyl radicals can give rise to C-terminal
decarboxylation and backbone cleavage. Arch.biochem.Biophys. 336: 163 –
172.

Davies.M.J, Hawkins.C.L, Wright.A. 2000. Singlet oxygen induced protein

oxidation. http//.www.pol-europe/ASP-Home/View.abstract.423,htm.

Davies.M.J., 2003a. Protein oxidation : Concepts, mechanism & new insight.

http//www/medicine.uiowa.edu/frrb/SFRS/protein ox.ppt.

Davies.M.J., 2003b. Singlet oxygen-mediated damage to proteins and its

consequences. Biochemical and Biophysical Research Communications
305:761-770

Davies. M.J., 2005. The oxidative environment and protein damage. Biochemica et
Biophysica Acta 1703(2005) 93-109.

Dean.R.T, Shanlin.F.U, Stocker.R, Davies.M.J, 1997. Biochemistry and pathology of

radical-mediated protein oxidation. Biochem.J.324:1 – 18.

Decker, E.A. 2002. Antioxidant Mechanisms. In: Akoh C.C. and D.B. Min. Editor:
Food Lipids: Chemistry, Nutrition, and Biotechnology. Marcel Dekker, Inc.
New York, Basel.

De Man, J . 1985. Principles of food chemistry.Revised fifth printing.The AVI

Publishing Company.Inc.Westport Connecticut.

Disimplicio.P, Cheeseman.K.H., SlaterT.F, 1991. The reactivity of SH-groups of

BSA with free radicals. Free.Radic.Res.Commun.14(4): 253-62.

Estevez.M, Ventanas.S, Cava.R. 2005. Protein oxidation in frankfurters with

increasing levels added rosemary essentials oil:effect on color and texture
deterioration. J.Of Food Sci.70.Nr.7:427-432.

Foote.C.S. 1976. Photosensitized oxidation and singlet oxygen:Consequences in

biological systems.In.Pryor W.A.editor.Free radicals in biology. Vol II.New
York.Academic Press. p:85-133.

Friquet.B, Stadman.E.R, Szeda.L.I. 1994. Modification of glucose-6-phosphate

dehydrogenase by HNE. Formation of cross-linked protein that inhibits the
multycatalytic protease. J.Biol.Chem.269:21639-21643.
 192

Fu.S, Hick.L.A, Sheil.M.M., Dean.R.T., 1995. Structural identification of valine

hydroperoxides on radical damaged amino acids, peptide, and proteins. Free
Rad. Biol.Med. 19: 281-292.

Garrison.W.M. 1987. Reaction mechanism in radiolysis of peptides, polypeptides and

proteins. Chem. Rev. 97:381-398.

Gebicki.S., Gebicki.J.M, 1993. Formation of peroxides in amino acids and protein

exposed to free radicals. Biochem.J. 289:743-749.

Gebicki.J.M, 1997. Protein hydroperoxides as new reactive oxygens species.

Redox.Rep.3: 99 -110.

Gieseg.S.P., Simpson.J.A, Charlton.T.S, Duncan.M.W, Dean.R.T, 1993. Protein

bound 3,4-dihydroxyphenilalanine is a major reductant formed during
hydroxyl radicals damaged to proteins. Biochemistry 32:4780-4786.

Giesse, J., 1996. Antioxidants : Tools for preventing lipid oxidation. J.F.Technol. 50 :
73 – 80.

Girard,.G.P., 1992. Technology of Meat and Meat Product. Ellis Horwood. New
York.London.Toronto.Sydney.Tokyo.Singapore.

Gomez, K.A. dan Gomez A.A.. 1984. Statistical Procedures for Agricultural
Research.Second Ed. An International Rice research Institute Book. John
Wiley and Sons. New York, Chichester, Brisbane, Toronto, Singapore.

Grande.S, Monnier.V.M. 1991. Mechanism of formation of Maillard protein cross-

link pentosidine. J.Biol.Chem 266:11640-11653.

Halliwel.B 1987. Oxidation and human disease: some new concepts.FASEB.J.I: 358-
364.

Halliwel.B, Gutteridge.J.M.C. 1999. Free radical in biology and medicine,

3rd.ed.Oxford University Press.

Handayani. 2006. Bahaya kandungan formalin pada makanan. Klinik PT.Astra

International.Tbk. Jakarta.

Haard.N.F. 1992. Biochemistry and chemistry of color and color change in seafood:
In Flick.G.J. & Martins.R.E (Eds). Advances in seafood
biochemistry.USA.Technomic.Publishing.
 193

Hawkins.C.L. Pattison.D.I., Davies.M.J. 2003. Hypochlorite induced oxidation of

amino acids, peptides, and proteins. Amino acids 25: 259-274.

Hawkins.C.L. Davies.M.J. 2001. Generation and propagation of radical reactions on

protein. Biochim.Biophys.Acta.1504:196-219.

Headlam.H.A, Davies.M.J. 2004. Markers of protein oxidation: different oxidants

give rise to variable yields of bound and released carbonyl product. Free
Rad.Biol.Med 36: 1175-1184.

Hensley.K, Floyd.R.A. 2004. Reactive oxygen species and proteins oxidation in

aging: a look back, a look ahead. Arch.Biochem.biophys.397: 377-383.

Hidalgo.F.J. Zamora R. 2002. Methyl linoleate oxidation in the presence of bovine

serum albumin. J Agric Food Chem 50: 5463-5467.

Hoffman.M.Z., Hayon.E. 1973. Pulse Radiolisys study of sulfihydril compounds in

aquaeous solution.J.Phys.Chem. 77: 990-6.

Hogg.P.J. 2003. Disulfide bonds as switches for protein function. Trends

Biochem.Sci.28:210-214.

Huggins.T.G, W-knecht.M.C, Delories.N.A, Bayner.J.W,Thorpe.S, 1993. Formation

of O- tyrosine and dytyrosine in protein during radiolitic and metal catalyzed
oxidation. J.Biol.Chem. Vol 268 : 12341 - 12347.

Hu.C, Kitts.D.D.,2001. Free radical scavenging capacity as related to antioxidant

activity and ginsenoside composition of Asian and north American Ginseng
extracts. JAOCS. Vol 78 (3):249-255.

Huss, H.H.1995. Quality and quality changes in fresh fish.

Food and Agriculture Organization Of The United Nation, Rome.
http:/www.fao.org/docrep/V7180E/v7180e05.htm

Ishii.K, Ando.M, Kamataki.T, Kato.R, Nagao.M. 1980. Metabolic activation of

mutagenic tryptophan pyrolysis products by a purified cytochrome P-450
dependent monooxygenase system. Cancerr.Lett.9:271-276.

Jankowska.T.K, Monika.R, Wisniewska.K, Lankiewics.L, Dyba.M. 2004. Products

of Cu(II)-catalyzed oxidation in the presence of hydrogen peroxide of the 1-
10, 1-16 fragments of human and mouse β–amyloid peptide. J.of Inorganic
Biochemistry 98:940-950.
 194

Kelman.D.J.,DeGray.J.A.,Mason.R.P, 1993. Reaction of myoglobin with hydrogen

peroxide forms a peroxyl radical which oxidizes substrates. J.Biol.Chem.269
(10). P: 7458-7463.

Kjaergard.I.V.H., Jessen.F, 2004. Two-dimensional gel electrophoresis detection of

protein oxidation in fresh and tained rainbow trout muscle.
J.Agric.Food.Chem.52:7101-7107.

Kocha.T, Yamaguchi.M, Ohitaki.H, Fukuda,T. Aoyagi.T, 1997. Hidrogen peroxida-

mediated degradation:different oxidation mades of Copper-and Iron
dependent hydroxy radicals on the degradation of albumin.
Biochim.Biophys.Acta.1337(2):319-26.http//:www.Entrez.PubMedz.htm

Konusu.S, Yamaguchi,K, 1982. The flavor components in fish and shelfish dalam
Martin.R.E, E.J.Flick, C.E.Hebard.D.R.Ward (Ed).Chemistry and
Biochemistry of Marine Food products.The AVI Publishing
Company.Inc.Westport.Connexticut.

Lanping.M.A, Zaiqun.L, Bo.Z, Yang.L, Zhongly.L, 2000. Inhibition of free Radical

Induced Oxidative Hemolysis of Red Blood Cells by Green Tea Polyphenols.
Chinese Science Bulletin.Vol 45 (22) p: 2052-2056.

Leeuwenburgh.C., Hansen.P, Shaish.A,J.Holloszhy.J. Heinecke.J,W. 1988. Markers

of protein oxidation by hydroxy radical and reactive nitrogen species in
tissues of aging rats. Am.J.Physiol, 274:R453-R461.

Lenz.A.G., Costabel.U, Shaltiel.S, Levine.R.L. 1989. determination of carbonyl

groups of oxidatively modifieds proteins by reduction with tritiated sodium
borohydride. Anal,Biochem 177:413-425.

Levine.R.L., Williams.J.A., Stadman.E.R., Shacter.E. 1994. Carbonyl assays for

determination of oxidatively modified proteins. Methods of Enzymol.233:
346-357.

Levine.R.L., Wehr.N., Williams.J.A, Stadman.E.R., Shacter.E..2000. Determination

of carnonyl groups in oxidized proteins. Methods of Enzymol.99: 15-24.

Levine.R.L., Stadman.E.R. 2001. Oxidative modification of protein during

aging.Exp.Geronto.36:1495-5020.
 195

Learver. J, Law A.J.R, Brechany EY and McCrae C.H. 1999b. Chemical changes in
- lactoglobulin structure during ageing of protein-stabilized emulsions. Int J
Food Sci Technol 34: 503-508.

Liang J.H. 1999. Fluorescence due to interactions of oxidizing soybean oil and soy
proteins. Food Chemistry 66: 103-108.

Lu.Y, Foo.Y. 2000. Antioxidant and radical scavenging activities of polyphenol from
Apple pomace .Food Chemistry (68): 81– 85.

Manuhutu.O.F. 1997. Pengaruh konsentrasi hydrogen peroksida terhadap mutu

surimi ikan cakalang (Katsuwonus pelamis) selama penyimpanan beku.
Skripsi. Fakultas Perikanan.Universitas Pattimura Ambon.

Maga, J.A., 1987. Smoke in food processing. CRC.Press.Inc.Boca Raton, Florida.

Marx.G., Chevion.M, 1986. Site-specific modification of albumin by free

radicals.Reaction with Copper(II) and ascorbate. Biochem. J. 236: 397 – 400.

Mayo.J.C, Tan.D.X, Sainz.R.M, Natarajan.M, Lopez-Burilo.S, Reiter.R.J. 2003.

Protection against oxidative protein damage induced by metal-catalyzed
reaction or alkylperoxyl radicals:comparative effects of melatonin and other
antioxidants. Biochemica.Biophys.Acta 1620:139-150.

Miura,T., Muraoka.S, Ogiso.T. 1992. Oxidative damage to BSA induces by hydroxy

radical generating systems of Xanthine oxidase + EDTA+Fe(III) and
Ascorbate+EDTA+Fe(III). Chem.Biol.Interact.85(2-3):243-54.

Min.D.B., Boff.J.M. 2002. Chemistry and reaction of singlet oxygen in

foods.Comprehensive.Reviews in Food Science & Food Quality. Vol I.

Min, D.B. and Boff. J.M. 2002b. Lipid Oxidation of Edible Oil. In: Akoh C.C. and
D.B.Min. Editor: Food Lipids: Chemistry, Nutrition, and Biotechnology.
Marcel Dekker, Inc. New York, Basel.

Morgan.P.E., Dean.R.T, Davies.M.J.2003. Inhibition of glyceraldeyde-3-phosphate

dehydrogenase by peptide and protein peroxides generated by singlet
oxygenattack. Eur.Jur. Biochem 269:1916-1925.

Montero.P, Gimenez.B, Perez-Mateoz.M, Gomez-Guillen.M.C. 2005.Oxidation

stability of muscle with quercetin and rosemary during thermal and high
pressure gelation. Food.Chemistry 93: 17-23.
 196

Muhamad Halim. 2005. Fraksinasi, analisa kimia dan pengujian biopreservatif asap
cair cangkang sawit terhadap pertumbuhan bakteri. Thesis. Program Studi
Teknologi Hasil Perkebunan. Universitas Gadjah Mada.

Munasinghe.D.M.S, Ohkubo.T, Sakai.T. 2005. The lipid peroxidation induced

changes of protein in refrigerated yellowtail minced meat.Fisheries Science
71:462-464.

Murcia, M.A., Jimenez.A.M. , and M. Martinez-Tome. 2001. Evaluation of The

Antioxidants Properties of Mediterranean and Tropical Fruits Compared with
Common Food Additives. J. Food Protec. (64): 2037 – 2046.

Nakhost.Z, Karel.M, 1983. Changes in Bovine Myoglobin Due to Interaction with

Methyl Linoleate in a Model System. J.Food, Science. Vol 48. p: 1335 –
1339.

Nenadis, N. and M. Tsimidou. 2002. Observations on the Estimation of Scavenging

Activity of Phenolic Compounds Using Rapid 1,1-Diphenyl-2-Picrylhydrazyl
(DPPH•) Test. J. Am. Oil. Chem. Soc. (79): 1191 – 1195.

Nielsen.H.K., Loliger.J, Huller.R.F, 1985. Reaction of proteins with oxidizing lipid.

Brit.J.Nutr. 53: 61 – 73.

Niniek. Wesniati, Purnama.Darmadji., Tranggono. Aktivitas penghambatan oksidasi

lemak fraksi-fraksi asap cair tempurung kelapa (Cocos nucifera, L.) Prosiding
Seminar Nasional Pangan Yogyakarta, 14 September, 1999.

Oliver.C.N., Ahn.B.W, Moerman.E.J, Goldstein.S, Stadman.E.R, 1987.

J.Biol.Chem.262 : 5488 – 5491.

Pan, X.,Ushio,H, and Ohshima.T., 2005a. Effects of Moleculars Configurations of

Food Colorants on Their Efficacies as Photosensitizers in Lipid Oxidation.
Food Chem. (92): 37 – 44.

Pan, X.,Ushio,H, and Ohshima.T., 2005b. Effects of Food Colorants on

photooxidation of Lipids added to Alaska Polack (Theragra chalcograma)
surimi.Fisheries Science (71): 397 – 404.

Piere.J.L., 1995. Chemistry of dioxygen and its activated species. In Analysis of free
radicals in biology systems. Favier,et al (Eds).Birkhauser
Verlag.Basel/Switzerland.
 197

Pietzsch.J. 2000. Measurement of 5-hydroxy-2-aminovaleric acid as a specific

markers of iron-mediated oxidation of praline and arginine side chain residues
of low- density lipoprotein apolipoprotein B-100. Biochem. Biophys. Res.
Commun.270: 852 - 857.

Pokorny.I, Davidek.J, Chocholata.V, Panek.J, Bulantova.H, Janitz.W, Valencova.H,

Viereckclova.M. 1990. Interaction of oxidized lipids with protein.
Die.Nahrung 34:159-169.

Pryor.W.A, Squadrito.G.L. 1995. The chemistry of peroxynitrite; a product of the

reaction of nitric oxide with superoxide. Am.J.Physiol.268:L699-L722.

Pszczola, D.E., 1995. Tour highlights production and uses of smoke base flavors.
Food Tecn. (49): 70 – 74..

Radi.R, Beskman.J.S, Bush.K.M, Freeman.B.A. 1991. Peroxynitrite oxidation of

sulfihydrils. The cytotoxic potential of superoxide and nitric
oxide.J.Biol.Chem 266:4244-4250.

Rahael.K.P. 2004. Pengaruh jenis bahan pemutih dan waktu perendaman terhadap
beberapa karakteristik natrium alginat dari rumput laut Sargassum
duplicatum.C.AGARDH. Skripsi. Fakultas Perikanan. Universitas Pattimura
Ambon.

Rice-Evans.C, Burton.R.1993. Free radical-lipid interactions and their pathological

concequences.Prog.Lipid.Res.32: 71-110.

Riedl KM and Hagerman AE. 2001. Tannin-protein complexes as radical scavengers

and radical sinks. J Agric Food Chem 49: 4917-4923.

Robinson.C.E.,Keshavorzian.A,Pasco.D.S,Frommel.T.O,Winslip.D.H.,Holmes.E.W.
1999. Determination of protein carbonyl groups by immunobloting. Anal.
Biochem. 266:48-57.

Salampessy, J. 1995. Studies on suitability of shark fish for quality Surimi

production. MApp.Sc.Thesis. Western Sidney University. Hawkesbury,
Sidney.

Sambodo Pamenang, 2001. Identifikasi, kuantifikasi dan konfirmasi senyawa aktif

asap cair kayu karet yang mempunyai aktivitas antioksidan terhadap asam
linoleat. Himpunan Makalah Seminar Nasional Tekn. Pangan, Semarang 9 –
10 Oktober 2001.
 198

Sarker DK, Wilde PJ and Clark DC. 1995. Control of surfactant-induced

destabilization of foams through polyphenol-mediated protein-protein
interactions. J Agric Food Chem 43:295-300.

Shacter.E, Williams.J.A., Lim.M, Levine.R.L. 1994. Differential susceptibility of

plasma proteins tooxidative modification.Examination by Western blot
immunoassay. Free Rad.Biol.Med.17:429-437.

Shacter.E, 2000. Quantification and significance of protein oxidation in biological

samples. Drug Metabolism Reviews, 32(3 & 4): 307 – 326

Shadwick.R.E., Katz.S.L, Korsmeyer.K.E.., Knower.T, Covell.J.W. 1999. Muscle

dynamics in Skipjack Tuna : Timing of red muscle shortening in relation to
activation and body curvature during steady swimming. The.J.Of.Exp.Biol
202: 2139 – 2150.

Shahidi, F., Naczk.M, 1995. Food phenolics. Technomic. Publishing Co.Inc.

Lancaster.Basel.

Shen.H.R., Spikes.J.D, Kopecekova.P, Kopecek.J. 2000. Photodynamic cross-linking

of proteins:IV.Nature of the His-His bonds formed in the rose Bengal-
photosensitized cross-linking of N – benzoyl – L -histidine.
J. Photochem. Photobiol. A. Biol. 133: 1-6.

Sikorski. Z.E. 1990. Seafood : Resource, Nutritional composition and

preservation.CRC Press Inc., Boca Rotan Florida. p: 39

Simpson.J.A, Narita.S, Gieseg.S, Gebicki.S., Gebicki.J.M, Dean.R.T, 1992. Long-

lived reactive species on free radicals damaged protein. Biochem.J.282:621-
624.

Soyer .A., Hultin.H., 2000. Kinetics of oxidation of the lipids and protein of cod
sarcoplasmic reticulum. J.of Agric.Food.Chem.(48):2127-2134.

Spinelli. J, Dassow.J.D, 1982. Fish proteins : Their modification and potential uses
in the food industry. In Chemistry & Biochemistry of Marine Food Products
Edited by R.E.Martin, G.J.Flick, C.E.Hebard.D.R.Ward. Avi Publishing
Company.Westport.Connecticut.

Srinivasan.S, Hultin.H.O. 1997. Chemical, physical, and functional properties of cod

proteins modified by a non enzyme free –radical-generating systems. J.Of
Agric.Food Chem.45:310-320.
 199

Sri Raharjo.2004. Kerusakan oksidatif pada makanan. Pusat Antar Universitas-

UGM.Yogyakarta.

Stadman.E.R., Oliver.C.N, 1991. Metal catalyzed oxidation of protein.

J.Biol.Chem.Vol 262.(4): 2005 – 2008

Stadman.E.R., Levine.R.L. 2003. Free radical-mediatet oxidation free amino acids

residues in proteins. Amino Acids 25:207-218.

Stadman.E.R., Levine.R.L. 2003b. Protein oxidation.Annals.New York Academy of

Sciences. p: 191-208.

Supelco. 1985. Chromotography supplies GC, HPLC, Capilleri, Chemical standart

20th anniversary. International catalog 24.

Suwedo Hadiwiyoto., 1993. Teknologi pengolahan ikan. Jilid I. Yogyakarta. Penerbit

Liberty.

Suzuki,T.1983. Fish and Shelfish protein processing technology.

Appl.Science.Publisher,Moscow.

Symmons.M.C.R., Gutteridge.J.M.C. 1998. Free radical and iron :chemistry, biology

and medicine. New York:Oxford university Press. P:102.

Thomas.J.A., Mallis.R.J, 2001. Aging and oxidation of reactive protein

sulfihydrils.Experimental gerontology 36.:1519-1526.

Tien.M, Berlet.B.S., Levine.R.L, Chock.P.B., Stadman.E.R. 1999. Peroxynitrite-

mediated modification of protein physiological carbon dioxide
concentrations:pH dependence of carbonyl formation, tyrosine nitration, and
methionine oxidation. Pro.Natl.Acad.Scia. USA 96:7809-7814.

Tironi.V.A, Tomas.M.C, Anon.M.C. 2002. Structural and functional changes ni

myofibrillar proteind of sea salmon by interaction with malonaldehyde
(RI).J.Food Sci.67.Nr3:930-935.

Tranggono, Suhardi, Setiaji.B, Darmadji.P, Supryanto, Sudarmanto, 1996.

Identifikasi asap cair dari berbagai jenis kayu dan tempurung kelapa. J. Ilmu
dan Tekn. Pangan 1(2): 15 – 24.

Uchida.K, Stadman.E.R., 1993. Covalent attachment of 4-hidroxynonenal to

glyceraldehide-3-phosphate dehydrogenase. J.Biol.Chem.Vol 268(9): 6388-
6393.
 200

Ugstad, E., Oltad.S, Hildrum E.V.K.I, Freitheim.K, dan Hoyem.T, 1979. Design of a
generator for studying isothermally generated wood smoke. J.Food Sci. 44:
1543 – 1549.

Verzijl.N,DeGroot.J,Oldehinkel.E, Bank.R.A, Thorpe.S.R, Baynes.J.W.,Bayliss.M.T,

Bijlsma.W.J, Lafeber.F.P.J.G,Tekopelle.J.M.2000. Age accumulation of
Maillard products in human articular cartilage collagen. Biochem.J.350:381-
387.

Videler, J.J., 1993. Fish swimming. Fish and Fisheries Series. London: Chapman &
Hall. p: 266.

Viljanen.K, Kivikari.R, Heinonen.M. 2004. Protein-lipid interactions during liposome

oxidation with added anthochyanin and others phenolic compounds.
J.Agric.Food.Chem, 52:1104-1111.

Viljanen.K. 2005. Protein oxidation and protein - lipid interactions in different food
models in the presence of berry phenolics. Academic Dissertation. Dept.Of
Applied Chemistry and Microbiology.Food Chemistry.University of Helsinki.

Whang. K. dan I.C. Peng., 1988. Electron paramagnetic resonance studies of

effectiveness of mioglobin and its derivatives as photosensitizers in singlet
oxygen generation. J. Food Sci. 53: 1863-1865.

Wardman.P, von Sonntag.C. 1995. Kinetic factors that controls the fate of thyl
radicals in cells. Methods Enzymol.251:31-45.

Wells-Knecht.K.J, Zyzak.D.V., Litchfield.J.E, Thorpe.S.R, Baynes.J.W. 1995.

Mechanism of autooxidative glycosylation:identification of glyoxal and
arabinose as intermediates in the autooxidative modification of proteins by
glucose. Biochmeistry 34:3702- 3709.

Winarno,F.G. 1980. Pengolahan Hasil Perikanan.Pusat Penelitian dan Pengembangan

Teknologi Pangan, IPB Bogor.

Winterbourn.C.C., Buss.H. Protein carbonyl measurement by enzymed-linked

immunosorbent assay. Methods.Enzymol.300:106-111.

Wolf.S.P., Dean.R.T, 1987. Fragmentation of proteins by free radicals and it’s effect
on their susceptibility to enzymic hydrolysis. Biochem.J 234 (2):399-403.
 201

Wright.A, Bubb.W.A, Hawkins.C.L, Davies.M.J. 2002. Singlet oxygen-mediated

protein oxidation:evidence for the formation of reactive side chain peroxides
on tyrosine residues. Photochem.Photobiol 76:35-46.

Wulandari , K.A., Darmadji.P, Santoso.U, 1999. Sifat anti oksidatif asap cair hasil
redistilasi selama penyimpanan. Prosiding Seminar Nasional Pangan
Yogyakarta, 14 September, 1999.

Xiong.Y.L, Decker.E.A.1995. Alteration of muscle protein functionality by oxidative

and antioxidative process. J.Of Muscle Food 6:139-160.

Xiong.Y.L. 2000. Protein oxidation and implications for muscle food quality.in
Decker.E.A, Faustman.C, and Lopez-Bote.C.I, Editors. Antioxidants in
muscle foods.New York:Wiley. P:85-111.

Xu G, Liu Y, Kansal MM and Sayre LM. 1999. Rapid cross-linking of proteins by 4-

ketoaldehydes and 4-hydroxy-2-alkenals does not arise from the lysine-
derived monoalkylpyrroles. Chem Res Toxicol 12: 855-861.

Yamaki S, Kato T and Kikugawa K. 1992. Characteristics of fluorescence formed by

the reaction of proteins with unsaturated aldehydes, possible degradation
products of lipid radicals. Chem Pharm Bull 40: 2138-2142.

Yan.L.J, Lodge.J.K, Traber.M.G, Matsugo.S, Packer.L, 1997. Comparison between

copper-mediated and hypochlorite-mediated modifications of human low
density lipoproteins evaluated by carbonyl formation. J.Lipid Research. Vol
38.p: 992 – 1001.

Yang, W.T., L.H. Lee, and D.B. Min. 2002. Quenching mechanisms and kinetic of
ά Tokoferol and β-Carotene on the photosensitizing effect of synthetic food
colorant FD&C red No.3. J. Food. Sci. (67): 507 – 510.

Yen.G.W., Chen.H.Y.1995. Antioxidant activity of various tea extracs in relation to

their antimutagenicity. J.Agric.Food Chem. Vol 43 (1):27 – 31.

Yim.H.S., Kang. S., Hah.Y.C., Chock.P.B., Yim.M.B., 1995. Free radicals generated
during the glycation reaction of amino acids by methylglyoxal. A model studi
of protein cross-linked free radicals. J.Biol.Chem. 270(40).p:28228-28233.

Zaitsev.V.P.,.Kisiveter.I, Lagunov.L, Makarova.T, Minder.L, and Podsevalov.V

1969. Fish curing and processing. Mir.Publisher, Moscow.
 202

Zhao.M.J., Jung.L, Tanielian.C., Mechin,R. 1994. Kinetics of the competitive

degradation of deoxyribose and other molecules by hydroxyl radicals
produced by the Fenton reactions. Free Rad. Res. 20:345-63.

Zou, Y., Y. Lu, and D. Wei. 2004. Antioxidant Activity of a Flavonoid-Rich Extract
of Hypericum Perforatum L. in Vitro. J. Ag. Food. Chem. (52): 5032 – 5039.