Oxidation In Food Essay

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Lipids are tryacelglycerol which are composed of three fatty acids that are bonded with alcohol or glycerol molecule by ester bond. Lipid is one the major components of the food. The significant desirable qualities that can be obtained from lipids are the structure, texture, mouthfeel, flavor and color. Lipids can additionally give the main polyunsaturated fatty acids (PUFAs) such as linoliec and linolenic fatty acids and the fat soluble vitamins such as vitamin A, D, E and K. On the other hand, a negative and undesirable effect can occur to the lipids and food containing lipids that is the rancidity which comes from Lipid Oxidation process. It can be caused by the initiated free radicals or by an enzyme (lipoxygenase), and both of them are…show more content…
It can affect the color, flavor, texture and decreases the nutritional value, shelf life and the acceptability of the meat. In addition, it can form a carcinogenic substance such as Malondialdehyde, which has a carcinogenic factor in food. Autoxidation of fatty acids is the prevalent type of lipid oxidation that occurs to meat or meat products while processing or storage stages. Interestingly, the unsaturated fatty acids can be oxidized at ordinary temperatures and by atmospheric oxygen. While the saturated fatty acids, will be oxidized at higher temperature that is linked with a processing methods (e.g. boiling or frying). This is because of the different degrees of bond dissociation energy at different positions in the fatty acids. There are some factors which affect the speed of the lipid oxidation including the composition of the fatty acids (oxidation is higher in polyunsaturated fatty acids), antioxidants and prooxidants, animal species, the breed, the type of the muscles, phospholipids, some processing methods which destroys the muscles membrane and the condition of

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