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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The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.
Anna Okoń,Piotr Szymański,Dorota Zielińska,Aleksandra Szydłowska,Urszula Siekierko,Danuta Kołożyn-Krajewska,Zbigniew J. Dolatowski +6 more
TL;DR: In this paper, the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage was evaluated.
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Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media.
TL;DR: In this paper, the effects of various steps of the canning process and of different filling media (olive oil, corn oil, sunflower oil, and high oleic sunflower oils) on the fat and water-soluble vitamin contents of swordfish were determined.
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Effects of cuminaldehyde on toxins production of Staphylococcus aureus and its application in sauced beef
TL;DR: In this article , the authors investigated the inhibitory mechanism of CUM on Staphylococcus aureus exotoxins and invasive enzyme, and the effect of cUM on sauced beef.
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The effect of whole sesame seeds on milk chemical composition, fatty acid profile and antioxidant status in goats
TL;DR: In this article, the authors investigated the impact of whole sesame seeds (WSS) on the milk fatty acid profile of goats and found that the highest inclusion level of WSS in goat diets improves the FA profile and the oxidative stability of milk and improves the organism's antioxidant status.
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Oxidative reactions of 4-oxo-2-Nonenal in meat and meat products
TL;DR: The authors reviewed the fundamental mechanisms of oxidative pathologies of 4-ONE, including factors that influence oxidative processes that affect 4-one induced protein degradation in muscle foods and concluded that the detrimental effects of the 4-1-ONE of meat proteins may implicate a rise in human health disorders.
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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.