A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
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"A Comprehensive Review on Lipid Oxi..." refers background in this paper
...This reaction is effective when Fe3+ can be reduced to Fe2+ by reducing compounds [46] and it can involve other ions such as Cu2+, Ti4+, and Co3+ [95,96]....
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2,166 citations
"A Comprehensive Review on Lipid Oxi..." refers background in this paper
...Therefore, fat content and composition are of major importance for consumers due to their importance for meat quality and nutritional value [3]....
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"A Comprehensive Review on Lipid Oxi..." refers background in this paper
...At a low oxidation level, the tocopheroxy radicals react with each other giving rise to tocopherol and tocopheryl quinone, while at a high oxidation level tocopheroxy radical reacts with peroxy radicals to produce a complex that can be subsequently hydrolysed giving rise to hydroperoxide and tocopheryl quinone [50]....
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...Then, the singlet oxygen can react directly with moieties of high electron density of double bonds of unsaturated fatty acids producing a hydroperoxide without the formation of the alkyl radical [50,53]....
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...This reaction is catalysed by the presence of metals [50]....
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...Finally, the excited triplet sensitizer can also abstract hydrogen from an unsaturated fatty acid, resulting in the production of alkyl radical [50,53]....
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...In addition, it is necessary to take into account the decomposition of hydroperoxides which also increase with increasing temperature [50], promoting the propagation phase....
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"A Comprehensive Review on Lipid Oxi..." refers background in this paper
...5 mg MDA/kg as the accepted limit in which there is no rancidity in meat and meat products [138,139]....
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