Oxidation in foods and beverages and antioxidant applications, Volume 2

FM
......Page 1
Contributor Contact Details......Page 0
Table of Contents......Page 3
1.1.1 Red Meat Defined......Page 10
1.2.1 Substrates for Lipid Oxidation......Page 12
1.2.2 The Role of Oxygen......Page 14
1.2.3 Pro-Oxidants in Red Meat......Page 15
1.2.4 Influence of Antemortem Feeding......Page 16
1.2.5.1 Particle Size Reduction and Restructuring......Page 18
1.2.5.4 Cooking and Storage......Page 19
1.2.5.6 Irradiation......Page 20
1.3 Meat Protein Oxidation......Page 21
1.3.1 Factors That Affect Protein Oxidation in Red Meat......Page 23
1.3.2 Oxidation in Haem Proteins......Page 24
1.3.3 Effect of Lipid Oxidation on Myoglobin Oxidation......Page 26
1.3.4 Role of Myoglobin Oxidation in Lipid Oxidation......Page 28
1.4.1 Endogenous Antioxidants......Page 29
1.4.2.1 Free Radical Quenchers......Page 30
1.4.2.2 Reducing Agents......Page 33
1.4.2.3 Metal Chelators......Page 34
1.4.2.4 Natural Source Antioxidants......Page 35
1.5 Future Trends......Page 37
References......Page 38
2.1 Introduction......Page 57
2.2.1 Lipid Oxidation......Page 59
2.2.2 Protein Oxidation......Page 61
2.3.1 Flavor......Page 63
2.3.2 Color......Page 67
2.3.3 Texture......Page 69
2.4 Effect of Oxidation on the Nutritional Quality of Poultry Meat and Eggs......Page 71
2.5 Effect of Oxidation on the Shelf-Life of Poultry Meat and Eggs......Page 72
2.6 Strategies to Protect Poultry Meat and Eggs against Oxidation......Page 75
2.6.2 Addition of Primary Antioxidants......Page 76
2.6.3 Addition of Secondary Antioxidants......Page 78
2.6.4 Use of Dietary Antioxidants......Page 79
2.6.5 Addition of Nitrites and Nitrates......Page 81
2.6.6 Smoking......Page 83
2.6.7 Packaging......Page 84
2.7 Future Trends......Page 85
References......Page 86
3.1 Introduction......Page 98
3.2.1 General Aspects Involved in Fish Oxidation......Page 99
3.2.2.1 Heme Proteins......Page 100
3.2.2.2 Transition Metal Ions......Page 102
3.2.3 Endogenous Antioxidants......Page 103
3.2.4.1 Degree of Tissue Integrity: Whole, Fillet, Skinning and Minced......Page 106
3.2.4.2 Washing......Page 107
3.3 Effects of Oxidation on Sensory and Nutritional Quality and Shelf-Life......Page 108
3.3.1 Oxidative Degradation of Fish Proteins by Lipid Oxidation by-Products......Page 110
3.3.2.3 Cholesterol......Page 112
3.4 Protecting Fish and Fish Products against Oxidation......Page 113
3.5 Future Trends......Page 118
References......Page 119
4.1 Introduction......Page 128
4.2 Oxidation of Milk Components......Page 129
4.2.1 Milkfat Globule Membrane Function in Protecting Milkfat against Oxidation......Page 131
4.2.2 Milk Protein Oxidation......Page 132
4.2.3 Riboflavin and other Photosensitizers in Milk......Page 133
4.2.4 Vitamin Antioxidants in Milk......Page 134
4.4 Photooxidation of Milk and Dairy Products......Page 135
4.4.1 Effect of Photooxidation and Oxygen on Vitamins in Milk......Page 136
4.4.2 Effect of Photo- and Autoxidation on Volatile Chemistry and Sensory Perception of Milk......Page 138
4.5.1 Butter......Page 140
4.5.3 Cheese......Page 146
4.5.4 Ice Cream......Page 148
4.7 Future Trends......Page 149
References and Further Reading......Page 152
5.1 Introduction......Page 163
5.2 Oxidative Flavour Deterioration of Omega-3 Enriched Foods......Page 165
5.3.1 Fish Oil and Emulsified Fish Oil Delivery Systems......Page 166
5.3.2 Mayonnaise......Page 168
5.3.3 Mayonnaise-Based Salads......Page 170
5.3.4 Dressing......Page 171
5.3.5 Margarine......Page 172
5.3.6 Milk......Page 173
5.3.7 Yoghurt and Drinking Yoghurt......Page 176
5.3.8 Fitness Bars and Bread......Page 178
5.3.9 Fish and Meat Products......Page 180
5.5 Future Trends......Page 182
References......Page 183
6 Oxidation of Edible Oils......Page 189
7 Preventing Oxidation during Frying of Foods......Page 245
8 Oxidation and Protection of Nuts and Nut Oils......Page 280
9 Lipid Oxidation in Emulsified Food Products......Page 312
10 Oxidation of Confectionery Products and Biscuits......Page 350
11 Oxidation of Cereals and Snack Products......Page 375
12 Oxidative Stability of Antioxidants in Fruits and Vegetables......Page 397
13 Flavour Changes in Beer: Oxidation and other Pathways......Page 430
14 Wine Oxidation......Page 451
15 Use of Encapsulation to Inhibit Oxidation of Lipid Ingredients in Foods......Page 483
16 Antioxidant Active Food Packaging and Antioxidant Edible Films......Page 500
Index......Page 520