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Lipid-derived off-flavours in meat—formation and inhibition

  • Chapter
Flavor of Meat and Meat Products

Abstract

Lipid oxidation is a major deterioration reaction in foods which often results in a significant loss of quality. Oxidative deterioration of fats, oils and lipid-containing foods can result in the development of rancid off-flavours as well as the loss of the desirable characteristic flavour notes. It is also well known that oxidative reactions can cause discoloration of pigments, especially haem and carotenoids, destruction of certain nutrients and the possible formation of toxic by-products (Pearson et al., 1983; Addis, 1986). Generally, these changes in quality prevent consumer acceptance of oxidized food products.

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Authors
  1. J. I. Gray
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Editors and Affiliations

  1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada, A1B 3X9

    Fereidoon Shahidi

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Gray, J.I., Pearson, A.M. (1994). Lipid-derived off-flavours in meat—formation and inhibition. In: Shahidi, F. (eds) Flavor of Meat and Meat Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2177-8_7

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  • DOI: https://doi.org/10.1007/978-1-4615-2177-8_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5911-1

  • Online ISBN: 978-1-4615-2177-8

  • eBook Packages: Springer Book Archive

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