A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers.
This review paper has been done with the objective of summarizing the process of lipid oxidation and its effect on meat trait. The paper also reflected the recent findings in the effect of active and modified atmosphere-packaging methods on investigated lipid oxidation values. Moreover, the effects...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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WFL Publisher
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12838/1/A%20review%20on%20lipid%20oxidation%20of%20meat%20in%20active%20and%20modified%20atmosphere%20packaging%20and%20usage%20of%20some%20stabilizers.pdf |
| _version_ | 1825945120817545216 |
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| author | A., Mohamed Bakar, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly |
| author_facet | A., Mohamed Bakar, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly |
| author_sort | A., Mohamed |
| collection | UPM |
| description | This review paper has been done with the objective of summarizing the process of lipid oxidation and its effect on meat trait. The paper also reflected the recent findings in the effect of active and modified atmosphere-packaging methods on investigated lipid oxidation values. Moreover, the effects of some lipid antioxidants such as enzymes, dietary vitamin E and grape seeds extract were also covered. The output showed that the chemical process named autoxidation was the main process of lipid oxidation in muscle food which develops through three steps: initiation, propagation and termination. From lipid oxidation viewpoint, both active and modified atmosphere as well as the presence of antioxidants were involved in retarding the progress in this phenomenon and positively affect the shelf life of the meat. |
| first_indexed | 2024-03-06T07:26:34Z |
| format | Article |
| id | upm.eprints-12838 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:26:34Z |
| publishDate | 2008 |
| publisher | WFL Publisher |
| record_format | dspace |
| spelling | upm.eprints-128382015-12-07T08:34:35Z http://psasir.upm.edu.my/id/eprint/12838/ A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers. A., Mohamed Bakar, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly This review paper has been done with the objective of summarizing the process of lipid oxidation and its effect on meat trait. The paper also reflected the recent findings in the effect of active and modified atmosphere-packaging methods on investigated lipid oxidation values. Moreover, the effects of some lipid antioxidants such as enzymes, dietary vitamin E and grape seeds extract were also covered. The output showed that the chemical process named autoxidation was the main process of lipid oxidation in muscle food which develops through three steps: initiation, propagation and termination. From lipid oxidation viewpoint, both active and modified atmosphere as well as the presence of antioxidants were involved in retarding the progress in this phenomenon and positively affect the shelf life of the meat. WFL Publisher 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12838/1/A%20review%20on%20lipid%20oxidation%20of%20meat%20in%20active%20and%20modified%20atmosphere%20packaging%20and%20usage%20of%20some%20stabilizers.pdf A., Mohamed and Bakar, Jamilah and Abbas, Kassim Ali and Abdul Rahman, Russly (2008) A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers. Journal of Food, Agriculture and Environment, 6 (3&4). pp. 76-81. ISSN 1459-0255; ESSN: 1459-0263 English |
| spellingShingle | A., Mohamed Bakar, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers. |
| title | A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers. |
| title_full | A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers. |
| title_fullStr | A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers. |
| title_full_unstemmed | A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers. |
| title_short | A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers. |
| title_sort | review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers |
| url | http://psasir.upm.edu.my/id/eprint/12838/1/A%20review%20on%20lipid%20oxidation%20of%20meat%20in%20active%20and%20modified%20atmosphere%20packaging%20and%20usage%20of%20some%20stabilizers.pdf |
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