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 hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage
Giovanna Minelli,D. P. Lo Fiego +1 more
TL;DR: In this paper , the authors evaluated the effect of adding hazelnut skin and dry tomato peel to pork burgers against oxidation phenomena and found that both by-products provided a significant amount of fiber, increased the polyunsaturated fatty acids (PUFA) content, and improved the omega-6/omega-3 ratio.
Journal ArticleDOI
Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef
Tamara Timic Stamenic,Maja Petričević,Sladjana Sobajic,Nikola Stanišić,Bogdan Cekic,Veselin Petričević,N. Delic +6 more
TL;DR: In this paper , the effect of raw meat's freezing/thawing process on the quality of frankfurter's quality was evaluated, and it was concluded that the frozen storage of minced beef meat for 4 weeks at -18?C for 24h and the consequential thawing processes did not significantly affect the overall acceptability of the frankfurters prepared from them.
Journal ArticleDOI
Protective effects of sugarcane phenolic extract against lipid oxidative damages in raw ground pork and beef during refrigerated storage conditions
Nico G. Dumandan,Anna Kagaoan,R. D. Acda,Caren R. Tumambing,M. Esteban,Lorenz Phillip A. Leonardo,Lia Raphaelle A. Lim,Laura J. Pham +7 more
TL;DR: In this paper , the authors evaluated the bioactive components and antioxidant properties of sugarcane phenolic extracts (SCPE) against lipid oxidation in raw ground pork and beef during refrigerated storage conditions.
Journal ArticleDOI
Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products
TL;DR: In this paper , the antioxidant properties of bio-polymer-based films (BPFs) obtained from high methoxylated pectin (HMP) and sodium caseinate (CAS) and enriched with different concentrations of green carbon dots (gCDs), 0.25, 0.50 and 1% w/w, obtained from apple pomace (APCDs) and rosemary powder (RCDs).
Journal ArticleDOI
Quality changes of shrimp head fermented with garlic
TL;DR: In this paper , head of Litopenaeus vannamei, a low-priced byproduct, was used to make fermented shrimp paste, Kapi, instead of the traditional raw material.
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.