Book ChapterDOI
“Warmed-Over” Flavor in Meat, Poultry, and Fish
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TLDR
In this article, the authors discuss the role of lipids in meat flavor, both the desirable and undesirable, and discuss the mechanisms of lipid oxidation, including autoxidation, catalysts of lipid oxidations, and comparison of heme and nonheme iron as pro-ox didants in muscle tissue.Abstract:
Publisher Summary This chapter discusses “warmed–over” flavor (WOF) in meat, poultry, and fish. In the first section, the classification and significance of lipids is described. It explains the structure of lipids and the composition of animal fats. The role of lipids in meat flavor, both the desirable and undesirable, are presented. Next section discusses the mechanisms of lipid oxidation. It delves into the topics of autoxidation, catalysts of lipid oxidation, comparison of heme and nonheme iron as pro–oxdidants in muscle tissue, and phospholipid oxidations. In the subsequent section, development of WOF, the species differences in WOF, influence of deboned meat, influence of heating, influence of chopping and emulsifying and effects of curing are explained. A discussion on the prevention of WOF in meat, poultry, and fish is also presented in the last section.read more
Citations
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Journal ArticleDOI
Flavour formation in meat and meat products: a review
TL;DR: The characteristic flavour of cooked meat derives from thermally induced reactions occurring during heating, principally the Maillard reaction and the degradation of lipid as discussed by the authors, which account for the large number of volatile compounds found in cooked meat.
Journal ArticleDOI
Oxidative processes in meat and meat products: Quality implications
TL;DR: Lipid peroxidation is one of the primary mechanisms of quality deterioration in foods and especially in meat products, and changes in quality can be manifested by deterioration in flavor, color, texture, nutritive value and the production of toxic compounds.
Journal ArticleDOI
Oxidative quality and shelf life of meats
TL;DR: An overview of how lipid oxidation affects the quality and shelf life of meat and meat products, and how shelf life can be extended through dietary vitamin E supplementation above requirement levels is provided.
Journal ArticleDOI
Lipid Oxidation in Muscle Foods: A Review
D. Ladikos,Vladimiros Lougovois +1 more
TL;DR: This review deals with the mechanism and the methods used to follow lipid oxidation, as well as the interaction of lipids/lipid oy~idation products with food components and their possible biological effects.
Journal ArticleDOI
Changes in the components of dry-fermented sausages during ripening.
TL;DR: The typical flavor and odor of dry-fermented sausages cannot be attributed to volatile substances alone, but to a large number of volatile and nonvolatile compounds present in the product in suitable proportions.
References
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Journal ArticleDOI
A simple method for the isolation and purification of total lipides from animal tissues.
TL;DR: In this paper, the authors described a simplified version of the method and reported the results of a study of its application to different tissues, including the efficiency of the washing procedure in terms of the removal from tissue lipides of some non-lipide substances of special biochemical interest.
Journal ArticleDOI
The function of cytidine coenzymes in the biosynthesis of phospholipides.
TL;DR: The ratio of P32 to Cl4 in the product was closely similar to that of the labeled P-choline, suggesting incorporation of both phosphorus and choline as an intact unit into a phospholipide, presumably lecithin.
Journal ArticleDOI
Mechanisms of lipid peroxide formation in animal tissues.
TL;DR: Catalysis of peroxidation of unsaturated fatty acids by the mitochondrial and microsomal fractions of liver is inhibited by ascorbic acid at pH7.4 but the activity of the supernatant fraction is enhanced.
Book
The chemical constitution of natural fats.
TL;DR: In this article, a brief summary of the composition of the natural fats which come within the scope of a discussion upon the subject of triglyceride fats in human nutrition is given, by considering, first, typical compositions of human and other,mammalian fats (depot, liver and milk) and, subsequently, the compositions of the vegetable and marine animal fats which are most commonly utilized as sources of human dietary fat.