Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen storage of meat, in particular fish, endogenous lipolytic enzymes actively degrade triacylglycerols and phospholipids r...

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Bibliographic Details
Main Authors: Nantawat Tatiyaborworntham, Fatih Oz, Mark P. Richards, Haizhou Wu
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Food Chemistry: X
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522001158