Influence of processing on lipids and lipid oxidation in aquatic foods

Raghavan, Sivakumar; Kristinsson, Hörður G.

doi:10.1002/9781118855102.ch3

Cited by 3 publications

(8 citation statements)

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“…Our results showed the hairtail muscle has a significant amount of Cers, which is consistent with a report on raw tilapia ( Oreochromis niloticus ) fillet samples ( Shi et al, 2019 ). Overall, the lipid profile composition of the muscle tissues varies among different species of fish samples, and it is greatly influenced by multiple factors, such as survival temperature, diet, region, and environmental conditions ( Raghavan & Kristinsson, 2014 ).…”

Section: Resultsmentioning

confidence: 99%

Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis

Liao

Ding

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis

Liao

Ding

et al. 2023

Food Chemistry: X

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“…Compensatory mechanisms play a crucial role in maintaining the balance among these factors, which are responsible for the control of oxidation in skeletal muscles [ 136 , 137 ] ( Figure 7 ). However, during processing, this balance is disrupted [ 1 , 2 , 5 , 15 ].…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

“…External factors include the system of animal feeding, the addition of pro- and antioxidant compositions to the forages [ 138 , 143 ], the presence of oxygen during meat processing [ 1 , 95 ], the type of technological processing, packaging, and storage [ 144 , 145 ], the temperature [ 84 , 138 , 146 , 147 ], light or other types of irradiations [ 84 , 144 , 148 , 149 , 150 ], the addition of salting materials, antioxidants, and more, various types of nutritional supplements [ 13 , 15 , 20 , 28 , 149 ], the packaging method or the type of packages [ 13 , 84 , 144 , 151 ], etc.…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

“…These operations include: Deboning, tendon removal, shaping, chopping, grinding, mincing, and cutting, are processes in which lipid peroxidation catalysts and substrates are mixed [ 138 ]. Consequently, oxygen enters the anaerobic muscle tissue; Salting increases the catalytic activity of iron and reduces antioxidant enzyme activity [ 13 , 15 , 28 , 150 ]; Heat treatments such as surface hot drying, roasting, hot smoking, steaming, boiling, grilling, baking, and frying [ 1 , 13 , 15 , 138 ] destroy the cellular organisation of muscles, leading to protein and enzyme denaturation. This, in turn, affects the antioxidant enzymatic activity, which is partially or completely lost, releasing iron connected with proteins.…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

“…Salting increases the catalytic activity of iron and reduces antioxidant enzyme activity [ 13 , 15 , 28 , 150 ];…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

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Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Dragoev

2024

Foods

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The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

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