Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage
Hazrati Wazir, Shyan Yea Chay, Wan Zunairah Wan Ibadullah, Mohammad Zarei, Nor Afizah Mustapha, Nazamid Saari
Abstract
<0.05) compared to aluminium. In conclusion, low temperature (25 °C) storage of low-moisture, high-lipid, high-protein, cooked meat systems in MPET packaging is recommended for long-term storage to delay the progression of lipid oxidation and protein co-oxidation.
Topics & Concepts
Lipid oxidationChemistryFood scienceAntioxidantMalondialdehydeMoistureLipid peroxidationBiochemistryOrganic chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals