A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
Rubén Domínguez,Mirian Pateiro,Mohammed Gagaoua,Francisco J. Barba,Wangang Zhang,José M. Lorenzo +5 more
Reads0
Chats0
TLDR
The fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidisation, and the routine methods to measure compounds derived from lipid oxidation in meat are reviewed.Abstract:
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.read more
Citations
More filters
Journal ArticleDOI
Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
Francis Cerrón-Mercado,Carmen Botella-Martínez,Bettit Salvá-Ruíz,Juana Fernández-López,José Ángel Pérez-Álvarez,Manuel Viuda-Martos +5 more
TL;DR: In this article , the effect of pork backfat substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO) was analyzed.
Journal ArticleDOI
The profile of fatty acids and the eggs quality from hens fed to the diet with flax seeds, rapeseed meal and vitamin e supplements
Petru Alexandru Vlaicu,Tatiana Dumitra Panaite,Raluca Paula Turcu,Gabriela Maria Cornescu,Petruta Visinescu +4 more
TL;DR: In this article , the effect of flaxseed meal, rapeseed meal and vitamin E supplementation on the production parameters of fatty acid composition and eggs quality characteristics in Tetra SL laying hens was investigated.
Journal ArticleDOI
Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation.
Simara Somacal,Sabrina Somacal,Vandré Sonza Pinto,Cassandra de Deus,Raquel Guidetti Vendruscolo,Tielle Moraes de Almeida,Roger Wager,Marcio A. Mazutti,Cristiano Ragagnin de Menezes +8 more
TL;DR: In this paper , Wu et al. investigated how microencapsulation prolongs the oxidative stability and unsaturated fatty acid content of the microbial oil by reducing its reactions to external environmental factors, thus facilitating its use in the food industry.
Journal ArticleDOI
Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions
É. Varga-Visi,V. Kozma,A. Szabó +2 more
TL;DR: In this paper, the authors investigated the relationship between the amount of malondialdehyde equivalents (MDA) and CIELAB color coordinates in a Hungarian sausage with paprika, sliced and stored under refrigerated conditions for 10 weeks.
Journal ArticleDOI
The Evaluation of the Effects of Dietary Vitamin E or Selenium on Lipid Oxidation in Rabbit Hamburgers: Comparing TBARS and Hexanal SPME-GC Analyses
Fabiana Trombetti,Paola Minardi,Attilio Mordenti,Anna Badiani,Vittoria Ventrella,Sabrina Albonetti +5 more
TL;DR: In this article , the effects and specificity of dietary supplementation of EconomasETM (EcoE), mainly consisting of organic selenium (0.15 or 0.30 mg/kg feed; Se) or of vitamin E (100 or 200 mg/ kg feed; VE), on lipid oxidation were evaluated in rabbit hamburgers during refrigerated storage.
References
More filters
Journal ArticleDOI
Free radicals, metals and antioxidants in oxidative stress-induced cancer
TL;DR: This review examines the evidence for involvement of the oxidative stress in the carcinogenesis process and the role of enzymatic and non-enzymatic antioxidants in the process of carcinogenesis as well as the antioxidant interactions with various regulatory factors.
Journal ArticleDOI
Effects of fatty acids on meat quality: a review
J. D. Wood,R. I. Richardson,G.R. Nute,AV Fisher,María del Mar Campo,E. Kasapidou,P.R. Sheard,MB Enser +7 more
TL;DR: Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a more favourable balance between n-6 and n-3 PUFA.
Journal ArticleDOI
Mechanisms and Factors for Edible Oil Oxidation
Eunok Choe,David B. Min +1 more
TL;DR: In this article, the authors studied the role of chlorophyll as a photosensitizer for the formation of 1O2; however, carotenoids and tocopherols decrease the oxidation through 1O 2 quenching.
Journal ArticleDOI
Impact of freezing and thawing on the quality of meat: Review
TL;DR: These include the use of novel methods of freezing and thawing, ante and post mortem antifreeze protein inclusion and vitamin E supplementation, brine injection and modified atmospheric packaging.
Journal ArticleDOI
Flavour perception of oxidation in beef
TL;DR: Meat oxidation increased throughout display for each of the diets, as shown by a rise in TBARS values, and positive attributes, such as beef flavour or overall liking, decreased throughout display, whereas negative attributes,such as abnormal and rancid flavours, increased.