Browsing by Author "Isaza Maya, Yeni Lorena"
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Item Oxidación lipídica y antioxidantes naturales en derivados cárnicos(Corporación Universitaria Lasallista, 2013) Isaza Maya, Yeni Lorena; Restrepo Molina, Diego Alonso; López Vargas, Jairo HumbertoOne of the main causes of damage in meat and meat products is lipid oxidation, due to their content in polyunsaturated fatty acids (PUFA), which make them susceptible to oxidative reactions. This reactions produce quality defects showed by deteriorative changes in flavor, color, texture, nutritive content, and maybe toxic compounds production. Antioxidant compounds application is one of the possibilities to inhibit or to minimize oxidation process and their negative effects on meat and meat products. This article has as main objective to review the mechanisms and effects of lipid oxidation in meat products as well as the application of natural antioxidants in its inhibition.