Page 22 - Natural Antioxidants, Applications in Foods of Animal Origin

VetBooks.ir CHAPTER 1

MECHANISM OF OXIDATION IN
FOODS OF ANIMAL ORIGIN

*
MANAT CHAIJAN and WORAWAN PANPIPAT
Food Technology and Innovation Center of Excellence, Department
of Agro-Industry, School of Agricultural Technology, Walailak
University, Thasala 80160, Nakhon Si Thammarat, Thailand

* Corresponding author. E-mail: cmanat@wu.ac.th

CONTENTS

Abstract ........................................................................................................2
1.1 Introduction .........................................................................................2
1.2 Impact of Lipid Oxidation in Foods of Animal Origin .......................3
1.3 Basic Mechanism of Lipid Oxidation in Foods of Animal Origin .....5
1.4 Effect of Intrinsic Factors and Processing Parameters in
Lipid Oxidation in Foods of Animal Origin .....................................10
1.5 Myoglobin Oxidation in Foods of Animal Origin ............................18
1.6 Interrelationship Between Lipid Oxidation and Myoglobin
Oxidation in Foods of Animal Origin ...............................................20
1.7 Interaction Between Lipid Oxidation Products and Myoglobin .......27
1.8 Conclusion ........................................................................................28
Keywords ...................................................................................................29
References ..................................................................................................29