2018
DOI: 10.1590/fst.32518
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Abstract: Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food in… Show more

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Cited by 295 publications
(226 citation statements)
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“…In order to elucidate whether the marbling group affects the storage stability of beef, the TBARS and VBN contents were determined during storage up to 14 days. Lipid oxidation is well recognized as a major process responsible for the perishability in quality of meat and meat products during storage (Amaral et al, 2018). The results (Table 4) show that at the initial measurement (0 d), no differences were found between the two marbling groups for the level of TBARS (p>0.05).…”
Section: Effects Of Marbling Type On Storage Stabilitymentioning
confidence: 93%
“…In order to elucidate whether the marbling group affects the storage stability of beef, the TBARS and VBN contents were determined during storage up to 14 days. Lipid oxidation is well recognized as a major process responsible for the perishability in quality of meat and meat products during storage (Amaral et al, 2018). The results (Table 4) show that at the initial measurement (0 d), no differences were found between the two marbling groups for the level of TBARS (p>0.05).…”
Section: Effects Of Marbling Type On Storage Stabilitymentioning
confidence: 93%
“…Meat products are complex food matrices composed of various compounds (protein, lipids, fat-soluble vitamins, minerals, and bioactive compounds), which makes them very susceptible to chemical deterioration, mainly oxidation processes [1]. Oxidative processes reduce the shelf-life of the final product, leading to a loss of nutritional value, due to the degradation of fatty acids and vitamins, and affecting the organoleptic characteristics, e.g., color, texture, smell, and taste [2].…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, ozone is highly unstable and degraded very rapidly into diatomic form (Sekhon et al., 2010). Apart from ozone, other plasma reactive species, such as hydroxyl radicals, singlet oxygen, superoxide anion, and hydrogen peroxide, also caused lipid oxidation, either directly or act as a precursor (Amaral, Solva, & Lannes, 2018). Long duration or high voltage plasma exposure induces lipid oxidation in dairy and meat fat (Sarangapani, Ryan Keogh, Dunne, Bourke, & Cullen, 2017).…”
Section: Resultsmentioning
confidence: 99%