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
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
Paulo E.S. Munekata,Gabriele Rocchetti,Mirian Pateiro,Luigi Lucini,Rubén Domínguez,José M. Lorenzo +5 more
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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A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
Arun K. Das,P. K. Nanda,Pratap Madane,Subhasish Biswas,Annada Das,Wangang Zhang,José M. Lorenzo +6 more
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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Cholesterol and Lipid Peroxides in Animal Products and Health Implications - A Review
TL;DR: The use of certain antioxidants in animal nutrition limits the formation of COPs during technological processing of meat, eggs and milk, as well as during storage of fresh products and the use of appropriate packaging that limits oxygen and light exposure.
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Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed
Rubén Domínguez,José M. Lorenzo +1 more
TL;DR: In this paper, the effect of genotype (Barcina, Carballina and Santiaguesa lines) on the fatty acid composition of intramuscular (IMF) and subcutaneous fat (SF) was investigated.
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Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypes.
José M. Lorenzo,Sonia Fonseca +1 more
TL;DR: The profile of volatile compounds was affected by cross-breed, especially at the end of the 'lacón' dry-curing process.
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Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón
TL;DR: In this article, the influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NCl-25% KCL-20% CaCl 2 -10% MgCl 2 ) on the formation of volatile compounds throughout the process was studied and compared to those of a control “lacon”.
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Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity
TL;DR: In this article, the effects of carnosine, rutin and quercetin on oxidative processes and metmyoglobin (MetMb)-reducing activity in a beef model system were investigated.