Lipid oxidation and antioxidant delivery systems in muscle food

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Wu, Haizhou,1987Chalmers tekniska högskola,Chalmers University of Technology (author)

Lipid oxidation and antioxidant delivery systems in muscle food

Article/chapterEnglish2022

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2022-01-26
Wiley,2022
electronicrdacarrier

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LIBRIS-ID:oai:research.chalmers.se:c7f07ea1-741c-4545-87d6-e24775153198
https://doi.org/10.1111/1541-4337.12890DOI
https://research.chalmers.se/publication/528529URI

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Language:English
Summary in:English

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SwePubSwePub

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Subject category:for swepub-publicationtype
Subject category:ref swepub-contenttype

Notes

Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross-processing with nonmuscle antioxidant-containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant-containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.

Subject headings and genre

TEKNIK OCH TEKNOLOGIER Maskinteknik Annan maskinteknik hsv//swe
ENGINEERING AND TECHNOLOGY Mechanical Engineering Other Mechanical Engineering hsv//eng
TEKNIK OCH TEKNOLOGIER Annan teknik Övrig annan teknik hsv//swe
ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Other Engineering and Technologies not elsewhere specified hsv//eng
TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
seafood
edible films and coatings
active packaging
encapsulation
meat
cross-processing

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Richards, Mark P.University of Wisconsin Madison (author)
Undeland, Ingrid,1968Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)undeland (author)
Chalmers tekniska högskolaUniversity of Wisconsin Madison (creator_code:org_t)

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In:Comprehensive Reviews in Food Science and Food Safety: Wiley21:2, s. 1275-12991541-4337

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