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dc.contributor.authorDomínguez, Rubén
dc.contributor.authorPateiro, Mirian
dc.contributor.authorGagaoua, Mohammed
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorZhang, Wangang
dc.contributor.authorLorenzo, José M.
dc.date.accessioned2020-08-04T15:52:31Z
dc.date.available2020-08-04T15:52:31Z
dc.date.issued2019-09-25
dc.identifier.citationDomínguez, R.; Pateiro, M.; Gagaoua, M.; Barba, F.J.; Zhang, W.; Lorenzo, J.M. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants 2019, 8, 429. https://doi.org/10.3390/antiox8100429en_US
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/11019/2260
dc.descriptionpeer-revieweden_US
dc.description.abstractMeat 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.en_US
dc.language.isoenen_US
dc.publisherMDPI AGen_US
dc.relation.ispartofseriesAntioxidants;8
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectoxidative deteriorationen_US
dc.subjecthydroperoxideen_US
dc.subjectvolatile compoundsen_US
dc.subjectaldehydesen_US
dc.subjectthiobarbituric acid reactive substances (TBARS)en_US
dc.subjectanalytical methodsen_US
dc.subjectfree radicalsen_US
dc.titleA Comprehensive Review on Lipid Oxidation in Meat and Meat Productsen_US
dc.typeArticleen_US
dc.identifier.doi10.3390/antiox8100429
dc.identifier.doihttps://doi.org/10.3390/antiox8100429
dc.source.volume8
dc.source.issue10
dc.source.beginpage429
refterms.dateFOA2020-08-04T15:52:31Z


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