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Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods

  • Chapter
Quality in Frozen Food

Abstract

When food products are subjected to decreasing temperatures, the ability of microorganisms on or in these foods to grow decreases. As a consequence, quality deterioration in many food products shifts from microbiological causes to chemical/enzymatic causes. Chief among these chemical causes is lipid oxidation. In this chapter this degradative pathway will be discussed by first addressing the basic mechanisms of lipid oxidation in frozen foods. The chapter will then focus on those factors, both physical and chemical, that influence the rate of lipid oxidation, followed by a discussion of the consequences of lipid oxidation in frozen foods.

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  1. Marilyn C. Erickson
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Erickson, M.C. (1997). Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5975-7_9

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