Oxidación lipídica y antioxidantes naturales en derivados cárnicos
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Fecha
2013
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Corporación Universitaria Lasallista
Resumen
One 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.
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Corporación Universitaria Lasallista, Facultad de Ingenierías, Derivados cárnicos, Oxidación, Antioxidantes, Calidad de los alimentos, Lípidos