A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers.

Citation

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

Abstract

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.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Publisher:	WFL Publisher
Keywords:	Active packaging; Modified atmosphere packaging; Lipid antioxidants; Autoxidation; Shelf life of meat.
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	08 Jan 2014 03:09
Last Modified:	07 Dec 2015 08:34
URI:	http://psasir.upm.edu.my/id/eprint/12838
Statistic Details:	View Download Statistic

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