Page 370 - Natural Antioxidants, Applications in Foods of Animal Origin

Control of Lipid Oxidation in Muscle Food 349
VetBooks.ir sensory properties or nutrient content (Cheftel & Culioli, 1997; Hendrickx

et al., 1998). However, there are several studies that relate the treatment of
meat with high pressures and increased oxidation. Regarding to this, Cheah
and Ledward (1996) showed that high pressure (800 MPa, 20 min) treated
pork mince samples revealed faster oxidation than control samples, and
that pressure treatment at greater than 300–400 MPa caused conversion of
reduced myoglobin/oxymyoglobin to the denatured ferric form. According
to Orlien and Hansen (2000), 500 MPa is a critical pressure for lipid oxida-
tion and development of rancidity in chicken breast muscle. Therefore it
appears that the iron released from metal complexes during pressure treat-
ment catalyzed lipid oxidation in meat (Cheah & Ledward, 1997) but it also
be related to membrane damage.

d) Mincing

A typical way of finding the meat is like minced meat. However, this treat-
ment has a great effect on rancidity development. It is well known that
compartmentation of cellular and extracellular reactants should be critical
in controlling rates of lipid oxidation. Therefore, mincing can cause signifi-
cant disruption of the cellular compartmentalization structure which facili-
tates the meeting of pro-oxidants with unsaturated fatty acids resulting in
the generation of free radicals and propagation of the oxidative reaction
(Buckley et al., 1995; Walsh & Kerry, 2002). According to Takama et al.
(1974), minced flesh was susceptible to rancidity due to the dispersed blood
pigments in the meat caused by the mechanical destruction of the tissue. In
addition, other study concluded that TBARS values increase most rapidly
with decreasing particle sizes, as the latter are related to greater cell disrup-
tion (Ladikos & Lougovois, 1990).

e) Light

Usually the meat is exposed in a supermarket to be attractive to consumers,
and therefore it is directly exposed to light. This fact increases the oxidation
of fatty acids. In addition, photo-oxidation is much faster than autoxida-
tion. To this regard, small amounts of O (for example in MAP packaging),
2
when combined with exposure to light, cause significant oxidative deterio-
ration of products (Jakobsen et al., 2005). This is due to ultraviolet radia-
tion decomposes existing hydroperoxides, peroxides, and carbonyl and other