Biological membrane deterioration and associated quality losses in food tissues

Abstract Biological membranes are rarely considered by food scientists when the deteriorative reactions that take place during the processing or storage of food tissues are studied. Yet, membranes and their deterioration play a major but underestimated role in food losses, and recent biochemical information indicates that at least some of these reactions can be controlled by procedures suited to food materials. Much of the present information available on membrane degradation in food systems is incomplete and speculative. It is known, however, that in order to accomplish their many indispensable functions in cells, membranes are constituted mainly of phospholipids, protein, and some carbohydrates arranged in thin, bimo‐lecular sheet‐like structures that serve to compartmentalize cells and their organelles. Membranes have embedded in their asymmetric surfaces complements of catalytic and cytoskeletal proteins that serve permeability and structural functions. Membrane surfaces exhibit fluidity, due partiall...