Measurement of lipid oxidation in meat and meat products

Lipid oxidation and the associated changes is a major cause of quality deterioration during the storage of meats and other fat-containing foods. Oxidative deterioration of lipids directly affects a number of quality characteristics in meat and meat products, including flavor, color, texture, nutritive value and safety. Consequently, the past 50 years have seen much research activity in determining the factors that influence lipid oxidation in meat and other biological systems and in developing ways to minimize these oxidative changes. The extent of these changes can be measured by both chemical and physical means. The purpose of this short review is to discuss the principal methods used to assess lipid oxidation in meats and their limitations.

[1]  L. Marnett,et al.  A sensitive electrochemical method for quantitative hydroperoxide determination. , 1989, Chemical Research in Toxicology.

[2]  B. M. Watts,et al.  Extraction of Lipids from Oxidizing Mulleta , 1962 .

[3]  C. V. Smith,et al.  High-performance liquid chromatography and gas chromatography-mass spectrometry determination of specific lipid peroxidation products in vivo. , 1983, Analytical biochemistry.

[4]  H. Bayne,et al.  Frozen Storage of Ground Turkey , 1975 .

[5]  Y. Hatefi,et al.  Lipid oxidation in biological membranes. Electron transfer proteins as initiators of lipid autoxidation. , 1975, Archives of biochemistry and biophysics.

[6]  W. Lands,et al.  Selective microdetermination of lipid hydroperoxides. , 1985, Analytical biochemistry.

[7]  B. E. Greene,et al.  Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef , 1982 .

[8]  J. Gutteridge,et al.  Malondialdehyde formation from lipid peroxides in the thiobarbituric acid test: the role of lipid radicals, iron salts, and metal chelators. , 1983, Journal of applied biochemistry.

[9]  R. Lawrie,et al.  Effect of dietary variation, with respect to energy and crude protein levels, on the oxidative rancidity exhibited by frozen porcine muscles. , 1975, Journal of the science of food and agriculture.

[10]  G. Poli,et al.  Electron spin resonance studies on isolated hepatocytes treated with ferrous or ferric iron. , 1987, Free radical research communications.

[11]  B. M. Watts,et al.  A distillation method for the quantitative determination of malonaldehyde in rancid foods , 1960 .

[12]  A. M. Pearson,et al.  Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment , 1964 .

[13]  M. Davies.  Applications of electron spin resonance spectroscopy to the identification of radicals produced during lipid peroxidation. , 1987, Chemistry and physics of lipids.

[14]  F. Shahidi,et al.  The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork , 1987 .

[15]  D. Firestone.  Symposium on Foods: Lipids and Their Oxidation. , 1963 .

[16]  A. M. Pearson,et al.  ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS , 1979 .

[17]  Stephen S. Chang,et al.  The Basis of Quality in Muscle Foods RECENT DEVELOPMENTS IN THE FLAVOR OF MEAT , 1977 .

[18]  R. Forsythe,et al.  MECHANISM OF LIPID OXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT , 1975 .

[19]  I. Rosenthal,et al.  Determination of hydroperoxides in edible oils by electron spin resonance, thiobarbituric acid assay, and liquid chromatography-chemiluminescence techniques , 1991 .

[20]  Andrew M. Taylor,et al.  A review of the methodology of the 2-thiobarbituric acid test , 1991 .

[21]  B. Ames,et al.  Detection of lipid hydroperoxides and hydrogen peroxide at picomole levels by an HPLC and isoluminol chemiluminescence assay. , 1987, Free radical biology & medicine.

[22]  G. Yang.  Detection of lipid hydroperoxides by high-performance liquid chromatography coupled with post-column reaction , 1992 .

[23]  H. R. Ball,et al.  LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT , 1974 .

[24]  D. Ward.  The TBA assay and lipid oxidation : an overview of the relevant literature , 1985 .

[25]  H. P. Dupuy,et al.  Chemical and Instrumental Analyses of Warmed‐Over Flavor in Beef , 1987 .

[26]  D. A. Sutton,et al.  37. The course of autoxidation reactions in polyisoprenes and allied compounds. Part IV. The isolation and constitution of photochemically-formed methyl oleate peroxide , 1943 .

[27]  D. A. Lillard,et al.  FACTORS AFFECTING THE AUTOXIDATION OF LIPIDS IN MECHANICALLY DEBONED FISH , 1978 .

[28]  J. Arthur,et al.  Spin trapping of free radicals and lipid peroxidation in microsomal preparations from malignant hyperthermia susceptible pigs. , 1990, Free radical research communications.

[29]  J. I. Gray,et al.  Measurement of lipid oxidation: A review , 1978 .

[30]  F. Monahan,et al.  Effect of dietary lipid and vitamin E supplementation on free radical production and lipid oxidation in porcine muscle microsomal fractions , 1993 .

[31]  J. Vliegenthart,et al.  The detection of linoleic acid radicals in the anaerobic reaction of lipoxygenase. , 1973, Biochimica et biophysica acta.

[32]  A. M. Pearson,et al.  “Warmed-Over” Flavor in Meat, Poultry, and Fish , 1977 .

[33]  B. Halliwell,et al.  Role of free radicals and catalytic metal ions in human disease: an overview. , 1990, Methods in enzymology.

[34]  W. Powrie,et al.  Chemical deterioration of frozen bovine muscle at -4°C. , 1968 .

[35]  A. M. Spanier,et al.  Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage , 1991 .

[36]  R. J. Hsieh,et al.  Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. , 1989, Advances in food and nutrition research.

[37]  J. Gray,et al.  Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat , 1979 .

[38]  J. Deng,et al.  CATALYSIS OF LIPID OXIDATION: A STUDY OF MULLET (Mugil cephalus) DARK FLESH AND EMULSION MODEL SYSTEM , 1977 .

[39]  B. Halliwell,et al.  The measurement and mechanism of lipid peroxidation in biological systems. , 1990, Trends in biochemical sciences.

[40]  G. Rosen,et al.  Spin trapping of free radicals during hepatic microsomal lipid peroxidation. , 1981, Proceedings of the National Academy of Sciences of the United States of America.

[41]  J. F. Price,et al.  Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage , 1980 .

[42]  A. Noble.  Effect of Carbon Dioxide and Sodium Chloride on Oxidative Stability of Frozen Mechanically Deboned Poultry Meat , 1976 .

[43]  L. Johansson,et al.  Studies on the TBA test for rancidity grading: II. TBA reactivity of different aldehyde classes , 1973, Journal of the American Oil Chemists' Society.

[44]  C. V. Smith,et al.  Quantitation of lipid peroxidation products by gas chromatography-mass spectrometry. , 1986, Analytical biochemistry.

[45]  A S KESTON,et al.  THE FLUOROMETRIC ANALYSIS OF ULTRAMICRO QUANTITIES OF HYDROGEN PEROXIDE. , 1965, Analytical biochemistry.

[46]  J. Kinsella,et al.  Initiation of lipid peroxidation in biological systems. , 1987, Critical reviews in food science and nutrition.