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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References
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Autoxidation Kinetics for Fatty Acids and Their Esters
TL;DR: The autoxidation kinetics for n-3 and n-6 polyunsaturated fatty acids and their esters were investigated and the apparent activation energies and the frequency factors ofk1 andk2 were evaluated.
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Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage
TL;DR: As expected, the replacement of backfat by oils also greatly modified the fatty acids profile, since the OM group had the highest MUFA and n-3 PUFA contents and the microencapsulation process significantly increased the lipid oxidation.
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Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C
Francisco Allan Leandro de Carvalho,José M. Lorenzo,Mirian Pateiro,Roberto Bermúdez,Laura Purriños,Marco Antonio Trindade +5 more
TL;DR: Both G250 and P250 groups are effective against color deterioration, and lipid and protein oxidation, without impairing the sensorial characteristics, representing a promising alternative to replace synthetic antioxidants by natural products in lamb burger.
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TL;DR: The factors that control the kinetics and regio-/stereochemical outcomes of the autoxidation of both polyunsaturated fatty acids and sterols and the subsequent decomposition of the hydroperoxide products to cytotoxic derivatives are discussed.