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Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen storage of meat, in particular fish, endogenous lipolytic enzymes actively degrade triacylglycerols and phospholipids r...

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Detalles Bibliográficos
Autores principales:	Tatiyaborworntham, Nantawat, Oz, Fatih, Richards, Mark P., Wu, Haizhou
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9092974/ https://www.ncbi.nlm.nih.gov/pubmed/35571332 http://dx.doi.org/10.1016/j.fochx.2022.100317

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