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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Edible films/coating with tailored properties for active packaging of meat, fish and derived products
Pramila Umaraw,Paulo E.S. Munekata,Akhilesh K. Verma,Francisco J. Barba,V. P. Singh,Pavan Kumar,José M. Lorenzo +6 more
TL;DR: In this paper, a review reinforces the benefits of active films and coatings incorporated with natural extracts, essential oils, natural polymers, protein hydrolysates, enzymes, and nanocomponents (materials and emulsions) to extend the shelf life of both fresh and processed meat and fish.
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Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS.
TL;DR: Changes in the volatile components of dry-cured fish during storage at 4 and 25 ℃ were investigated by HS-GC-IMS fingerprinting combined with principal component analysis (PCA).
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Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview
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TL;DR: This mini-review aims to highlight the different applications of plant extracts as source of bioactive compounds able to improve shelf-life and functional properties of meat and meat products.
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Tomato as Potential Source of Natural Additives for Meat Industry. A Review.
Rubén Domínguez,Patricia Gullón,Mirian Pateiro,Paulo E.S. Munekata,Wangang Zhang,José M. Lorenzo +5 more
TL;DR: Different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.
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TL;DR: This comprehensive review focuses on the present knowledge in the literature about the sources of ADFs and their potential application as functional ingredients to improve the physico-chemical characteristics, oxidative stability, sensory attributes and shelf life of meat and meat products.
References
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Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
Belén Gómez,Francisco J. Barba,Rubén Domínguez,Predrag Putnik,Danijela Bursać Kovačević,Mirian Pateiro,Fidel Toldrá,José M. Lorenzo +7 more
TL;DR: Albeit current results are promising for microparticles and nanomaterials, more research is needed to evaluate the application of various natural ingredients in meat processing.
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Effect of vacuum and modified atmosphere packaging on the quality of pork loin
TL;DR: The effect of packaging in protective atmospheres on the process of lipid oxidation, colour and water retention capacity of pork loin chops during refrigerated storage was investigated in this article, where the use of modified atmospheres with a high oxygen concentration (70%) acted as a pro-oxidation factor both for fatty acids and for cholesterol (an increase of 86.4% on the initial COPS content).
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Parameters influencing cholesterol oxidation
S. K. Kim,Wassef W. Nawar +1 more
TL;DR: The data show that the physical state of the substrate exerts a major influence on the oxidative behavior of cholesterol.
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Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid
TL;DR: An investigation has been carried out on the effect of dietary supplementation with vitamin E and oleic acid on oxidative stability of Italian representative pork products, finding the tendency was sufficiently clear, especially in salame Milano, towards a lower oxidation level in vitamin E enriched meat.
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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
Cristina Pérez-Santaescolástica,Javier Carballo,E. Fulladosa,José V. García-Pérez,Jose Benedito,José M. Lorenzo +5 more
TL;DR: It is demonstrated that, apart from the effect on the adhesiveness, an excessive proteolysis seems to be associated with negative effects on the taste and aroma of the dry-cured ham.