Lipid Oxidation in Meat and Affecting Factors

Abstract

Due to its rich lipid and heme iron content, meat is very sensitive to lipid oxidation. The main non-microbial cause of spoilage in meat products is lipid oxidation. The oxidation process continues from the slaughter of the animal to consumption. Unsaturated fatty acids react with oxygen through free radical chain mechanism and form numerous secondary compounds such as hydrocarbons, aldehydes, ketones, alcohols, esters. Malondialdehyde is one of the most common aldehydes in secondary lipid oxidation. Lipid oxidation is affected by many internal and external factors. While metals, prooxidant and antioxidant enzymes constitute internal factors in the composition of meat; Storage, packaging, processing techniques, cooking, and preparation techniques such as chopping and mincing meat are external factors. Fatty acid composition, the presence of oxygen, quantities of pro- and antioxidants, use of additives (spices, herbs and salt), processing conditions (irradiation, cooking, grinding, cutting, mixing), packaging (oxygen permeable, vacuum, modified atmosphere and active- packaging) and storage (temperature and time) conditions are important for the rate and development of lipid oxidation in meat. In this review, factors affecting lipid oxidation in meat were examined.

Keywords

• lipid
• oxidation
• meat

Ette Lipit Oksidasyonu ve Etkileyen Faktörler

Öz

Et, lipit ve hem demir açısından zengin bir besin olması nedeniyle lipit oksidasyonuna oldukça duyarlıdır. Et ürünlerinde bozulmanın mikrobiyal olmayan ana nedeni lipit oksidasyonudur. Hayvanın kesilmesinden başlayıp tüketime kadar oksidasyon süreci devam eder. Doymamış yağ asitleri serbest radikal zincir mekanizması yoluyla oksijen ile reaksiyona girerek hidrokarbonlar, aldehitler, ketonlar, alkoller, esterler gibi çok sayıda ikincil bileşik oluşturur. Malondialdehit ikincil lipit oksidasyonunda en çok oluşan aldehitlerdendir. Lipit oksidasyonu içsel ve dışsal birçok faktörden etkilenir. Etin bileşiminde bulunan metaller, prooksidan ve antioksidan enzimler içsel faktörleri oluştururken; depolama, paketleme, işleme teknikleri, pişirme, doğrama, kıyma gibi hazırlama teknikleri dışsal faktörleri oluşturmaktadır. Yağ asidi bileşimi, oksijen mevcudiyeti, pro- ve antioksidanların miktarları, katkı maddelerinin kullanımı (baharatlar, otlar ve tuz), işleme koşulları (ışınlama, pişirme, öğütme, kesme, karıştırma), paketleme (oksijen geçirgen, vakum, modifiye atmosfer ve aktif-paketleme) ve depolama (sıcaklık ve zaman) koşulları, ette lipit oksidasyonunun hızı ve gelişimi için önemlidir. Bu derlemede ette lipit oksidasyonunu etkileyen faktörler incelenmiştir.

Anahtar Kelimeler

• lipit
• oksidasyon
• et

Kaynakça

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