Journal Article10.1021/JF60203A040
Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis
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About: This article is published in Journal of Agricultural and Food Chemistry. The article was published on 01 Jan 1976. The article focuses on the topics: Thiobarbituric acid & Warmed-over flavor.
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Citations
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
Rubén Domínguez,Mirian Pateiro,Mohammed Gagaoua,Francisco J. Barba,Wangang Zhang,José M. Lorenzo +5 more
TL;DR: The fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidisation, and the routine methods to measure compounds derived from lipid oxidation in meat are reviewed.
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Oxidative processes in meat and meat products: Quality implications
TL;DR: Lipid peroxidation is one of the primary mechanisms of quality deterioration in foods and especially in meat products, and changes in quality can be manifested by deterioration in flavor, color, texture, nutritive value and the production of toxic compounds.
760
Thiobarbituric acid test for monitoring lipid oxidation in meat
TL;DR: In this article, the thiobarbituric acid (TBA) test for lipid oxidation measurements is described and a detailed description of the different TBA test procedures, possible interferences and limitations of this technique are also given.
694
Lipid Oxidation in Muscle Foods: A Review
D. Ladikos,Vladimiros Lougovois +1 more
TL;DR: This review deals with the mechanism and the methods used to follow lipid oxidation, as well as the interaction of lipids/lipid oy~idation products with food components and their possible biological effects.
508
•Journal Article
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review
Byungrok Min,Dong U. Ahn +1 more
TL;DR: In this paper, the potential roles of reactive oxygen species (ROS) and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidat ion in meat and meat products are discussed.
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