International Journal of Chemical Studies
Vol. 5, Issue 5 (2017)
Natural antioxidants to reduce the lipid oxidation process of meat and meat products: A review
Author(s): Penchalaraju M, Lavanya D and Shwetha MS
Abstract: Meat is the muscle tissue of an animal which is rich in high quality protein, mineral, lipids with a small amount of carbohydrates. Due to its highly perishable nature, they are often very much susceptible to oxidation and microbial attack at any stages of processing, handling and storage. Oxidation leads to abnormal changes in meat like change in colour, texture, nutritional and organoleptic properties as well. Various synthetic antioxidants are available to retard the oxidation process in meat and meat products. Due to the carcinogenic nature of these synthetic antioxidants consumers are switching towards natural antioxidants obtained from plant sources. Natural antioxidants are those obtained from different parts of the plants like stem, leaf, bark, seeds etc. by method of extraction. Natural antioxidants can be applied by smearing or coating method in packages or it can be directly applied on meat products, help to overcome lipid and protein oxidation. Natural antioxidants also acts as preservatives in improving the storage life of meat products along with its functional or nutraceutical properties help to maintain the health of meat consumers. The natural antioxidants like grape seed extract, grape peel extract, spice extracts, rosemary extracts, clove, cinnamon extracts, tea extracts, grains, oilseeds, sage, cloudberry, beetroot, willow herb, rapeseed and pine bark, potato peel extracts are used to prevent lipid oxidation in meat and meat products. This review provides current information on natural antioxidants to reduce the lipid oxidation process of meat and meat products.
Pages: 1450-1458 | 605 Views 18 Downloads
How to cite this article:
Penchalaraju M, Lavanya D, Shwetha MS. Natural antioxidants to reduce the lipid oxidation process of meat and meat products: A review. Int J Chem Stud 2017;5(5):1450-1458.