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    Lipid Oxidation

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    Lauda Lessen
    Lipid oxidation is the primary cause of undesirable flavors and aromas in meat. It occurs through enzymatic and non-enzymatic reactions, primarily autoxidation, which is a free radical chain reaction. Autoxidation involves initiation, propagation, and termination steps. It results in the formation of primary and secondary oxidative products like aldehydes that contribute off-flavors. Factors that influence lipid oxidation include heat, light, oxygen content, phospholipids, unsaturated fatty acids, and pH. Antioxidants can delay lipid oxidation by donating hydrogen or electrons to stabilize free radicals or by other mechanisms. The ability of antioxidants to prevent oxidation depends on achieving uniform dispersion in the food system.

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    Lipid Oxidation

    Uploaded by

    Lauda Lessen
    46 views3 pages
    Lipid oxidation is the primary cause of undesirable flavors and aromas in meat. It occurs through enzymatic and non-enzymatic reactions, primarily autoxidation, which is a free radical chain reaction. Autoxidation involves initiation, propagation, and termination steps. It results in the formation of primary and secondary oxidative products like aldehydes that contribute off-flavors. Factors that influence lipid oxidation include heat, light, oxygen content, phospholipids, unsaturated fatty acids, and pH. Antioxidants can delay lipid oxidation by donating hydrogen or electrons to stabilize free radicals or by other mechanisms. The ability of antioxidants to prevent oxidation depends on achieving uniform dispersion in the food system.

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    Lipid oxidation is the primary cause of undesirable flavors and aromas in meat. It occurs through enzymatic and non-enzymatic reactions, primarily autoxidation, which is a free radical chain reaction. Autoxidation involves initiation, propagation, and termination steps. It results in the formation of primary and secondary oxidative products like aldehydes that contribute off-flavors. Factors that influence lipid oxidation include heat, light, oxygen content, phospholipids, unsaturated fatty acids, and pH. Antioxidants can delay lipid oxidation by donating hydrogen or electrons to stabilize free radicals or by other mechanisms. The ability of antioxidants to prevent oxidation depends on achieving uniform dispersion in the food system.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    46 views3 pages

    Lipid Oxidation

    Uploaded by

    Lauda Lessen
    Lipid oxidation is the primary cause of undesirable flavors and aromas in meat. It occurs through enzymatic and non-enzymatic reactions, primarily autoxidation, which is a free radical chain reaction. Autoxidation involves initiation, propagation, and termination steps. It results in the formation of primary and secondary oxidative products like aldehydes that contribute off-flavors. Factors that influence lipid oxidation include heat, light, oxygen content, phospholipids, unsaturated fatty acids, and pH. Antioxidants can delay lipid oxidation by donating hydrogen or electrons to stabilize free radicals or by other mechanisms. The ability of antioxidants to prevent oxidation depends on achieving uniform dispersion in the food system.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Lipid Oxidation

    Lipids are primarily responsible for both desirable and undesirable flavours and
    aromas in meat. However, lipid oxidation in most cases deteriorates the quality of meat and
    causes unacceptable flavour for consumers. Lipids can be oxidized by enzymatic and non-
    enzymatic reactions and there are many mechanisms to explain these complex reactions in
    meat. Autoxidation is a continuous free-radical chain reaction and is the most important
    mechanism of lipid oxidation in meat. The definition of a “free radical” is an atom or
    molecule with an unpaired electron; therefore, they are very unstable and reactive. After free
    radicals attract electrons from stable compounds, the previously stable materials become free
    radicals. Hence newly formed free radicals then react with other compounds that become free
    radicals to react with other compounds. Therefore, these free-radical reactions work like a
    chain reaction
    The three basic phases of this mechanism consists of initiation, propagation, and
    termination and these steps are usually used to explain the autoxidation system. Scientists
    reported that an increase of lipid oxidation would cause a decrease of flavour, colour, texture,
    nutritional value and acceptability in meat. There are also some other detrimental effects
    regarding lipid oxidation, including decrease of shelf life, increase of off-flavour, change of
    the functional and sensory characteristics, and sometimes formation of carcinogenic
    substances. Malonaldehyde, which is a degradation product of lipid oxidation, has been
    criticized as a carcinogenic factor in food.

    Initiation:
    Molecular oxygen combines with unsaturated fatty acids, producing hydroperoxides
    and peroxyl free radicals, both of which are highly reactive and unstable.
    RH + X. ---------> R. + XH.
    Propagation:
    This is when these unstable by-products of the first stage react with other lipids,
    starting a continuing free radical lipid peroxidation chain reaction called autoxidation. This
    results in a continuing and cyclical oxidative degradation process, breaking down the lipid.
    R. + O2 ---------> ROO.
    ROO. + RH ----------> ROOH + R.
    Termination:
    This step is marked by the slowing or stopping of reactions, completion of making
    unreactive compounds or when an antioxidant is added or encountered. There are two basic
    types of oxidative by-products, primary and secondary.
    ROO. + ROO. ----------> ROOR + O2
    R + ROO. ----------> ROOR
    R +R ----------> RR

    Scientists proposed that the reactions that cause decomposition of hydroperoxides to


    form secondary oxidative substances are very complex. Hydroperoxides, the primary
    products formed from autoxidation, are very unstable. It is, therefore, easy to break these

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    products down into secondary oxidative products, such as aldehydes, alkenes, ketones and
    alcohols that cause off-flavours and off-odours in meat. Studies indicated that
    hydroxyperoxides, which are odorless and tasteless, do not contribute directly to flavour.
    Moreover, it has been reported that aldehydes were the largest contributors to volatile
    flavours by cleavage of hydroperoxides formed from unsaturated fatty acids.
    There are many factors associated with lipid oxidation in meat; for example, heat and
    light; catalysts; oxygen content and types of oxygen; phospholipids; unsaturated fatty acids;
    condition of pre-slaughter; processes that destroy muscle membranes; and pH. Phospholipids,
    which are located in the cell membranes, are sensitive to oxidation in meat due to their more
    unsaturated fatty acids compared to other lipids. Lean meat contains a high percentage of
    phospholipids that makes it sensitive to oxidation. Therefore, phospholipids act as the major
    contributors to oxidative rancidity in lean meat. However, lipid oxidation is also influenced
    by the degree of unsaturation of the fatty acids in the phospholipid and triglyceride fractions.

    The chemical compounds used to delay the initiation step or slow the speed of lipid
    oxidation are called antioxidants. According to their functions of inhibiting lipid oxidation,
    the classification of antioxidants could be primary antioxidants such as free radical
    scavengers or synergists that contain oxygen scavengers and chelators. The mechanism of
    primary antioxidants is to stabilize the free radicals by donating hydrogen’s to the free
    radicals or accepting electrons from the free radicals with the formation of a complex.
    Synergistic antioxidants are the compounds used to improve the function of primary
    antioxidant and improve lipid stability in food. The functions of synergists are to regenerate
    the primary antioxidants, to react with oxygen (oxygen scavengers), and to chelate pro-
    oxidant metals (chelators) such as iron and copper.
    Consumers are demanding “label friendly” food products. Use of synthetic
    antioxidants could be related to health concerns; however, natural antioxidants have limited
    used in food systems due to special colour, flavour and high cost. Natural antioxidants are
    usually made from seed, grains, nuts, and vegetable oil; therefore, it is very important for

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    processor to prevent the original flavour, aroma and colour from the raw material of natural
    antioxidants that makes them unacceptable in meat products.
    The ability of antioxidants for maintaining oxidative stability is influenced by the
    food system in which they are used. The first of practical difficulties encountered is to make a
    uniform dispersion at low concentration required by regulation of the antioxidants.
    Hydrophilic and hydrophobic characteristics of the antioxidants also affect distribution of
    antioxidants in meat systems. Therefore, the delivery of antioxidants in meat product
    becomes very important for antioxidative efficacy.

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