A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

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.

Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage

“…During ripening, lipid oxidation accumulates from the oxidation of free fatty acids (FFAs). Moderate oxidation plays an important role in flavor development (Lund, Heinonen, Baron, & Estévez, 2011), however, excessive lipid oxidation can lead to deterioration of quality and this causes loss of nutrition, rancidity, accumulation of harmful substances, and discoloration (Domínguez et al, 2019). Therefore, inoculation of starter cultures possessing antioxidant capacity is an important measure to delay oxidation and stabilize the product quality (Chen, Kong, Sun, Dong, & Liu, 2015).…”

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

“…Anisidine value (AV) was determined using iso-octane following IUPAC method [19]. TOTOX value indicate the overall oxidation state [20] of the oil and it was calculated according to the formula [21]:…”

Composition, Antifungal, Phytotoxic, and Insecticidal Activities of Thymus kotschyanus Essential Oil

“…Other Thymus species, such as T. carnosus, T. pubescens, and T. persicus, showed values of thymol between 14% and 36% [10][11][12]. In addition to thymol, in some of these species, authors also observed high contents of other compounds, such as p-cymene (21.3%) [12], carvacrol (48.8%) [11], and geraniol (9.4%) [10].On the other hand, several EOs and other plant extracts are also used as substitutes for synthetic additives in the food industry [13][14][15], by direct addition [16][17][18][19][20] or by applying as active packaging [21-23], to limit microbial and oxidation degradation of food [24][25][26][27].Over the last decade, T. kotschyanus has gained popularity due to its potential applications, not only in the food industry but also in the pharmaceutical (ascertained antifungal, anti-inflammatory, antimicrobial, and expectorant properties) and cosmetic industries, as components of soaps, toothpastes, and perfumes [1,[28][29][30]. In addition, the management of crop pests and diseases is a constant and necessary concern in agricultural and food industries.…”

“…On the other hand, several EOs and other plant extracts are also used as substitutes for synthetic additives in the food industry [13][14][15], by direct addition [16][17][18][19][20] or by applying as active packaging [21-23], to limit microbial and oxidation degradation of food [24][25][26][27].…”