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
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References
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Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs.
TL;DR: When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others, and there were no significant differences among different Cooking methods on COPs values.
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The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles
TL;DR: In this article, the effects of different metal ions at various concentrations (0, 5, 25 ) on lipid oxidation, discolouration and physicochemical properties of muscle protein in cuttlefish ( Sepia pharaonis ) subjected to multiple freeze-thaw cycles, were investigated.
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Lipid Oxidation in Low-moisture Food: A Review.
Leann Barden,Eric A. Decker +1 more
TL;DR: Current theories and available research on lipid oxidation in low-moisture foods are summarized in order to lay the groundwork for new lipid oxidation rate-reduction strategies.
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Cholesterol oxidation products and their biological importance.
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Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
TL;DR: In this article, the influence of four cooking methods (roasting, grilling, microwaving, and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC-MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied.