Lipid oxidation in meat: mechanisms and protective factors – a review

AMARAL, Ana Beatriz; SILVA, Marcondes Viana da; LANNES, Suzana Caetano da Silva

doi:10.1590/fst.32518

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Review • Food Sci. Technol (Campinas) 38 (Suppl. 1) • Dec 2018 • https://doi.org/10.1590/fst.32518 linkcopy

Lipid oxidation in meat: mechanisms and protective factors – a review

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food industry. In view of this, some technologies have been developed, such as vacuum packaging, modified atmosphere, and use of antioxidants. The aim is understanding the lipid oxidation mechanisms responsible for sensory and nutritional quality reduction in meat and meat products and identify the most effective methods to control this process. Lipid oxidation in meat can be controlled using different strategies, such as animal dietary supplements, addition of antioxidants, processing, and the use of special packaging. Better results can be obtained by using synergistic strategies and focusing attention on food safety and to prevent negative effects to other sensory properties.

Keywords:
lipids; meat products; antioxidants

Antioxidants	Product	Results	Reference
Rosemary (Rosmarinus officinalis), rose hips ( Rosa canina), chokeberrey (Aronia melanocarpa), and common nettle (Urtica dioica), compared to vitamin E	Chicken breast (Gallus gallus domesticus)	Among the dietary antioxidants investigated, rosemary proved to be the most adequate, despite having low concentration of vitamin E. Rose hip and Aronia also showed interesting properties.	Loetscher et al. (2013)
Thymol, tannic acid, and gallic acid	Chicken thigh and breast (Gallus gallus domesticus)	The tannic and gallic acids significantly reduced TBARS values in broiler breast meat, as compared to the control.	Starčević et al. (2015)
Ginger (Zingiber officinale) powder at 5 g/kg, 10 g/kg, 15 g/kg, and 20 g/kg	Broiler chickens(Gallus gallus domesticus) (plasma)	The results indicate that the optimal concentration of ginger powder to improve the lipid stability was 10-15 g/kg.	Zhao et al. (2011)
Suplemmentation with extracts of α-tocoferil acetate, α-tocoferol, rosemary (Rosmarinus officinalis), green tea ( Camellia sinensis), grape seed (vitis spp), and tomato (Solanum lycopersicum).	Young broiler chickens (Gallus gallus domesticus) (plasma)	Plasma oxidative state and lipid oxidation in young broiler chickens were not affected by supplementation with different natural antioxidants. However, some changes (increase) in the antioxidant enzyme activity were observed.	Vossen et al. (2011)
Suplemmentation with pomegranate (Punica granatum) seed pulp (PSP)	Goat meat (Capra spp. - Longissimus lumborum)	The oxidative stability of raw and cooked meat can be improved with a diet containing 15% PSP.	Emami et al. (2015)
1 - Control
2 - 5% PSP
3 - 10% PSP
4 - 15% PSP
Suplemmentation with by-products of pomegranate (Punica granatum ) (0, 0.5, 1.0, and 2.0%)	Young broiler chickens (Gallus gallus domesticus)	Supplementation with pomegranate by-products, especially 1.0-2.0% significantly reduced lipid oxidation.	Ahmed et al. (2015)
Comparison between free-range pigs and fed diets supplemented with extracts: 200 mg/kg of synthetic α-tocoferil acetate, 200 mg/kg of natural α-tocoferil acetate, 200 mg/kg of extract rich in flavonoids, and 200 mg/kg of extract rich in phenolic compounds.	Iberian pig muscle (Sus scrofa mediterraneus-longissimus dorsi .)	Pigs fed natural a-tocopheril showed similar results to those of pigs free-range pigs, with lower lipid oxidation. Pigs fed extracts rich in flavonoids and phenolics showed results similar to those of the control, with no significant influence on lipid oxidation.	González & Tejeda (2007)
Supplementation with phenolic diterpenes from rosemary (arnosic acid and carnosol) compared to vitamin E.	Lamb meat (Ovis aries -Longissimus thoracis et lumborum)	Supplementation with phenolic diterpenes from rosemary or α-tocopherol were effective in preventing lipid oxidation, but supplementation with α-tocopherol proved to be the most adequate strategy to extend the shelf life of the lamb.	Ortuño et al. (2015)

Antioxidant	Product	Result	Reference
Extracts of Thuja occidentalis and peach seeds ( Prunus armeniaca)	Ground raw broiler meat (Gallus gallus domesticus)	Both extracts inhibited lipid peroxidation by MDA formation, and increased water retention capacity. However, some of these sources also have antinutritional factors and some potentially toxic compounds if consumed in large amounts. It would be necessary to isolate and characterize the components that contribute to antioxidant activity.	Kumar et al. (2015)
Extracts of Clove (Syzygium aromaticum), cinnamon (Cinnmomum cassia), oregano (Origanum vulgare), and balck mustard (Brassica nigra)	Raw broiler meat (Gallus gallus domesticus)	The clove extract showed higher antioxidant activity, individually. The combined extracts were quite effective against lipid oxidation, suggesting a synergistic effect between these compounds.	Radha et al. (2014)
Oregano (Origanum vulgare), sage (Salvia officinalis), and honey	Roasted broiler meat (Gallus gallus domesticus)	The results confirmed the antioxidant effects of the ingredients used when added before processing. The method increased shelf life and improved oxidative stability of meat after 96 h of refrigeration at 4 °C.	Sampaio et al. (2012)
Fermented rooibos (Apalathus linearis) (0%, 0.25%, 0.5%, and 1%) and unfermented rooibos (2%)	Salami and ostritch burger (Struthio camelus)	The study showed promising results terms of antioxidant potential of rooibos (red tea) in meat products. When added at concentrations starting from 0.5%, rooibos decreased lipid oxidation and increased shelf life of the products.	Cullere et al. (2013)
Extracts of green tea (Camellia sinensis) and grape seed (Vitis spp.) compared to sodium ascorbate	Cooked pork meatballs (Sus domesticus)	The natural antioxidant was more effective than sodium ascorbate in retarding lipid oxidation. The sensory attributes on day 0 were not affected by presence of natural antioxidants.	Price et al. 2013
Conventional and supercritical extracts of Echinacea angustifolia	Cooked broiler meatballs (Gallus gallus domesticus)	The two extracts were effective in protecting the broiler meat against lipid oxidation; however, the supercritical extract was more selective. Despite the positive effects on lipid stability, these extracts have a strong flavor, which can affect the organoleptic properties of the product.	Gallo et al. (2012)
Extracts of green leafy vegetables: Petasites (Petasites japonicus Maxim), chamnamul (Pimpinella brachycarpa (Kom.) Nakai), bok choy (Brassica campestris L. ssp. chinensis), nira (Allium tuberosum Rottler ex Spreng), Chrysanthemum coronarium L ., fatsia (Aralia elata Seem), pumpkin (Curcubita moschata Duch.), Perilla frutescens var. japonica Hara , sedum (Sedum sarmentosum Bunge), and brocolis (Brassia oleracea L. var. italica Plenk)	Beef hamburger (Bos taurus)	All extracts showed some protective effect against lipid oxidation, but the extracts of chamnamul and fatsia showed higher antioxidant activity than the others. Despite the positive effects, these extracts contain natural green pigments that negatively impact the color of meat.	Kim et al. (2013a)
Extract of blackcurrant (Ribes nigrum L.)	Raw pork burger (Sus domesticus)	Blackcurrant extract proved to be a powerful antioxidant in pork burger inhibiting lipid and protein oxidation maintaining the red color during cold storage.	Jia et al. (2012)
Rice protein hydrolysates	Cooked ground beef (Bos taurus)	Some hydrolysates had little inhibitory effect on lipid oxidation.	Zhou et al. (2011)
Dehidrated vegetable powder: beet (Beta vulgaris), brocolis (Brassica oleracea), carrot (Daucus carota ), celery (Apium graveolens), green peas (Pisum ivum), onion (Allium cepa), red pepper (Capsicum annuum ), spinach (Spinacia oleracea), yellow turnip, Brassica napobrassica, and tomato (Solanum lycopersicum )	Fried turkey burger (Meleagris spp.)	Of the eleven vegetable powders used, six post significantly improved the oxidative stability of the burgers by 20% - 30%, in the following order: spinach < yellow turnip< onion < red pepper <green peas < tomato	Duthie et al. (2013)
Pomegranate juice (Punica granatum)	Broiler breast (Gallus gallus domesticus)	The natural antioxidant reduced lipid and protein oxidation, and the samples were sensorially acceptable up to day 12 under cold storage at 4 °C.	Vaithiyanathan et al. (2011)
Lychee (Litchi chinensis Sonn) at 0.5%, 1.0%, and 1.5%	Emulsified pork meatballs (Sus domesticus)	Although the lychee intensified the red color of meatballs turning them darker than the control group, it did not affect the preference of the panelists. The addition of 0.5% of lychee powder obtained the highest sensory acceptance. The study suggests that lychee can be an effective antioxidant to reduce lipid and protein oxidation in cooked and frozen meat products.	Zhou et al. (2011)
Traditional Mexican spices: soft paste, urucum (Bixa orellana ) and pasilla peppers (Capsicum annuum )	Pork meat (Sus domesticus)	Pasilla peppers showed higher antioxidant activity, than that of the soft paste and urucum, probably due to the degradation of active compounds during processing.	Alvarez-Parrilla et al. (2014)
Extract of jabuiticaba peel (Plinia jaboticaba )	Mortadella	The jabuticaba peel extract at 0.5%, 0.75%, and 1.0% showed high antioxidant power.	Almeida et al. (2015)
Tomate paste (Solanum lycopersicum)	Mortadella	Tomato paste increased product stability and shelf life by significantly reducing lipid oxidation associated with storage.	Domenech-Asensi et al. (2013)
Extract of acerola (Malpighia emarginata) (0.15%)	Beef hamburger (Bos taurus)	Addition of acerola extract extended shelf life by at least 3 days improving color and lipid stability and decreasing rancid flavor.	Realini et al. (2015)
Extract of rosemary (Rosmarinus officinalis)	Turkey meatballs (Meleagris spp.)	The antioxidant retarded lipid oxidation and hydrolysis and improved color stability.	Karpińska-Tymoszczyk (2014)
Extracts de marjoran (Origanum majorana), Rosemary ( Rosmarinus officinalis), and sage (Salvia officinalis ) (0.04%)	Irradiated ground beef (Bos taurus)	The addition of herbal extracts minimized lipid oxidation and off-odor and improved product color.	Mohamed et al. (2011)
Extracts of wine industry residues: Niagara and Isabel grape seeds and peel.	Frozen raw and cooked broiler meat (Gallus gallus domesticus )	The study suggests that extracts of these two grapes are effective in retarding lipid oxidation in raw and cooked broiler during frozen storage.	Selani et al. (2011)
Chitosan / 4% fructose		The effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated as effective when applied on minced beef meat during frozen storage.	Shaheen et al. (2016)

Type of packaging	Approach	Product	Result	Reference
Modified atmosphere	1- (HiOx-MAP): 80% O₂ and 20% CO_2;	Lamb meat (Ovis aries)	The HiOx-MAP packaging negatively influenced meat quality. It increased surface discoloration and lipid oxidation, and led to loss of aroma and flavor compared to CO₂ packaging. The study suggests that the CO₂-MAP packaging can reduce lipid oxidation without compromising the visual aspect of the product.	Kim et al. (2013b)
Modified atmosphere	2 - CO₂–MAP: 20% CO₂ and 80% N₂	Lamb meat (Ovis aries)		Kim et al. (2013b)
Vacuum	1 - Control (conventional packaging)	Ground goat meat and goat meat nuggets	Packaging reduced TBARS by 27% in the ground meat and by 17% in the nuggets.	Devatkal et al. (2014)
Vacuum	2 - Vacuum packaging	Ground goat meat and goat meat nuggets		Devatkal et al. (2014)
Vacuum and Modified atmosphere	1- Vacuum	Cured pork neck(Sus domesticus)	Meat packaged under modified atmosphere showed higher lipid oxidation but lower bacteria count.	Kim et al. (2013a)
Vacuum and Modified atmosphere	2- MAP; 25% CO₂ + 75% N₂	Cured pork neck(Sus domesticus)		Kim et al. (2013a)
Modified atmosphere	1 - 100 mL CO₂/100 mL	Beef tenderloin (Bos taurus)	Meat packaged under MAP containing 80% O₂ and 20% CO₂ had higher visual and sensory quality from consumer’s perspective, even with the highest rate of lipid oxidation between the groups.	O’Sullivan et al. (2015)
	2 - 50 mL O₂:20 mL CO₂:30 mL N2/100 mL
	3 - 70 mL O₂:30 mL CO₂/100 mL
	4 - 80 mL O₂:20 mL CO₂/100 mL
Modified atmosphere	1 - MAP-O₂ (80% O₂ + 20% CO₂)	Broiler breast and thigh (Gallus gallus domesticus)	Chicken breast stored in MAP-O₂ clearly scored higher in rancidity, than chicken thigh.	Jongberg et al. (2014)
Modified atmosphere	2 - MAP-N₂ (80% N2 + 20% CO₂)	Broiler breast and thigh (Gallus gallus domesticus)		Jongberg et al. (2014)
Vacuum	1 - Oxygen- permeable film	Raw broiler meat (Gallus gallus domesticus)	Vacuum packaging minimized lipid and protein oxidation.	Xiao et al. (2011)
Vacuum	2 - Vacuum packing in oxygen-impermeable films	Raw broiler meat (Gallus gallus domesticus)	Vacuum packaging minimized lipid and protein oxidation.	Xiao et al. (2011)
Modified atmosphere	Modificada atmosphere + Rosemary essencial oil (Rosmarinus officinalis )	Broiler fillet (Gallus gallus domesticus)	The combination of essential oil rosemary + modified atmosphere reduced the TBARS values in the fillets.	Kahraman et al. (2015)
Antioxidant active packaging	1 - Vacuum	Broiler burger (Gallus gallus domesticus)	The antioxidant active packaging retarded lipid oxidation induced by high pressure processing, extending shelf life.	Bolumar et al. (2011)
Antioxidant active packaging	2 - Antioxidant active packaging (film with 10% of rosemary extract - Rosmarinus officinalis)	Broiler burger (Gallus gallus domesticus)		Bolumar et al. (2011)
Antioxidant active packaging	Packaging with oregano extract (Origanum vulgare)	Beef sirloin (Bos taurus)	Active packaging containing 1% of oregano extract significantly improved the oxidative stability of the product. However, the packaging containing 4% of oregano extract imparted an unacceptable oregano odor to the meat.	Camo et al. (2011)
	1 - 0.5%
	2 - 1%
	3 - 2%
	4 - 4%
Antioxidant active packaging	Antioxidant film with extracts of beer industry resid ues (phenolic compounds)	Beef (Bos taurus)	Antioxidant films coated with the extracts reduced lipid oxidation by 80% compared to the control.	Pereira et al. (2015)

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