Page 226 - Natural Antioxidants, Applications in Foods of Animal Origin

Methods and Their Applications for Measuring 205
VetBooks.ir 1. Estimate the oxidative stability (shelf life) of raw meat materials and

finished products.
2. Determine the most effective, and type and usage rate for, oxidation
inhibitors.
3. Determine critical “stress” points effecting oxidative stability in the
distribution chain.
4. Measure the effect of formulation changes on oxidative stability of
value-added meat products.
5. Evaluate and improve upon good oxidation management practices
(GOMPs).

6.1.1 SEQUENCE OF CHEMICAL EVENTS, LIPID AUTOXIDATION

Lipid oxidation has also been referred to as lipid peroxidation because
peroxides are the initial products formed. Figure 6.1 shows the oxidation
of a poly-unsaturated fatty acid (PUFA). The products from lipid oxidation
are responsible for color defects and rancid flavors that diminish the value
of processed meat products. Fish, poultry, and pork are most susceptible
to oxidation (compared to lamb and beef) because higher levels of PUFAs
drive lipid oxidation.

Antioxidants (AH) intercept free
radicals and/or regenerate via other • H
antioxidants. A A
H ~- A
A

Chelators "inactivate" pro-oxidant metals:
Fe ++, Cu*
Secondary Oxidation Products:
alcohols, aldehydes, ketones
FIGURE 6.1 Overview of the sequence of chemical events associated with the autoxidation
of lipids.