Abstract
Lipids are primarily responsible for both desirable and undesirable flavors and aromas in meat. However, lipid oxidation in most cases deteriorates the quality of meat and causes unacceptable flavor 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 three basic phases of this mechanism consists of initiation, propagation, and termination and these steps are usually used to explain the autoxidation system. Antioxidants are classified as (1) free radical scavengers (2) oxygen scavengers (3) chelators.
Highlights
Lipids are primarily responsible for both desirable and undesirable flavors and aromas in meat
Min [8] outlined these three major chemical reactions of autoxidation. It is called a triplet oxygen oxidation: initiation is the formation of free alkyl radicals; propagation is the chain reaction of free alkyl radicals and peroxy radicals; and termination is the formation of nonradical products
Ho and Chen [11] reported that aldehydes were the largest contributors to volatile flavors by cleavage of hydroperoxides formed from unsaturated fatty acids
Summary
Lipids are primarily responsible for both desirable and undesirable flavors and aromas in meat. Lipid oxidation in most cases deteriorates the quality of meat and causes unacceptable flavor for consumers. Buckley et al [2] reported that an increase of lipid oxidation would cause a decrease of flavor, color, texture, nutritional value and acceptability in meat. Autoxidation is a continuous free-radical chain reaction and is the most important mechanism of lipid oxidation in meat [6].
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