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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Manat Chaijan,Worawan Panpipat +1 more
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Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage
Paulo E.S. Munekata,Rubén Domínguez,Paulo Cezar Bastianello Campagnol,Daniel Franco,Marco Antonio Trindade,José M. Lorenzo +5 more
TL;DR: Pork liver pâté manufactured with the combination of pork backfat, fish oil and olive oil was evaluated for proximate composition, pH, instrumental colour, free fatty acid content, lipid-derived volatile compounds and lipid oxidation.
Journal ArticleDOI
Effect of age on nutritional properties of Iberian wild red deer meat.
José M. Lorenzo,Aristide Maggiolino,Laureano Gallego,Laureano Gallego,Mirian Pateiro,Martina P. Serrano,Martina P. Serrano,Rubén Domínguez,Andrés J. García,Andrés J. García,Tomás Landete-Castillejos,Tomás Landete-Castillejos,Pasquale De Palo +12 more
TL;DR: Wild red deer meat could be considered a good alternative to red meats for human consumption and the effect of age on fatty acid profile, cholesterol content, amino acid composition and mineral content was assessed.
Journal ArticleDOI
Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography–Mass Spectrometry
TL;DR: A QuEChERS method for the determination of COPs in edible animal fats and meat products via gas chromatography-mass spectrometry in which the required solvent volume and extraction time were reduced and can be applied to determine COP's in cholesterol-containing foodstuffs.