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Assessment of lipid oxidation and off-flavour development in meat and meat products

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Flavor of Meat and Meat Products

Abstract

Lipid oxidation is a major cause of rancidity and flavour deterioration of muscle foods. Many methods for its evaluation have been employed and these measure: (1) primary changes such as those in the structure of original fatty acids and formation of free radical intermediates, oxygen uptake and weight gain; (2) formation of lipid hydroperoxides, the primary products of oxidation; and (3) formation of secondary products of lipid oxidation (secondary changes) such as aldehydes production. However, the ultimate criterion for the suitability of any of these markers as an index of lipid oxidation is its adequate correlation with sensory data. This chapter discusses some of the commonly used methods of assessment of lipid oxidation and off-flavour development in meat and meat products.

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  1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada, A1B 3X9

    Fereidoon Shahidi

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Shahidi, F. (1994). Assessment of lipid oxidation and off-flavour development in meat and meat products. In: Shahidi, F. (eds) Flavor of Meat and Meat Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2177-8_14

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