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
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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
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Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp ( Hypophthalmichthys molitrix) During Ice Storage as Related to the Quality of Its Washed Mince
TL;DR: In this paper, changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for 14 days and that of its respective washed mince were evaluated.
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Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes.
TL;DR: HO pre-emulsions were effective to improve nutritional ratios (P:S, IA, and IT) by means of lipid modification and Oxidative and technological quality could be maintained by HP addition to sausages with HO pre- emulsion.
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Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage.
TL;DR: The authors evaluated the effects of treatments of squid pen chitooligosaccharide (COS) or epigallocatechin gallate (EGCG) or COS/EGCG mixture (1:1, w/w) at different concentrations (0, 200, and 400) on the discoloration and quality changes in yellowfin tuna slices stored at 4°C for 12 days.
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Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage.
Rey David Vargas-Sánchez,Gastón Ramón Torrescano-Urrutia,Brisa del Mar Torres-Martínez,Mirian Pateiro,José M. Lorenzo,Armida Sánchez-Escalante +5 more
TL;DR: Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced the loss of color and increased the oxidative stability throughout storage.
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