Page 225 - Natural Antioxidants, Applications in Foods of Animal Origin
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204 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir ABSTRACT
The most appropriate analytical method for measuring and managing lipid
oxidation in meat, poultry, and seafood products is based on the type of
information sought, the precision needed, and the intended use of the data. In
most cases, by including a sensory evaluation the significance of the analyt-
ical data is enhanced. However, in all cases the early incorporation of an
antioxidant(s) is a strict prerequisite for managing oxidation of value-added
meat products.
6.1 INTRODUCTION
In every year millions of dollars are lost because of discounting or
discarding meat products due to oxidation. For example, the appealing color
of pepperoni sausages (Photograph 6.1) can deteriorate due to lipid oxida-
tion. Understanding when and how to use available analytical methods for
measuring lipid oxidation is the first step for managing oxidation in meat,
poultry, and seafood products.
PHOTOGRAPH 6.1 Oxidative color degradation of sliced pepperoni.
This chapter reviews the principles and applications of chemical and
sensory methods for analysis of lipid oxidation and how they can be used to:
