A new paper with support from WaSeaBi has been published in Comprehensive Reviews in Food Science and Food Safety. The paper is titled “Lipid oxidation and antioxidant delivery systems in muscle food”.
Excerpt of the abstract:
“Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have pro-moted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments aboutfuture trends in this area.”
The paper is authored by Haizhou Wu*, Mark P. Richards** and Ingrid Undeland* and has been published with open access.
* from the Department of Biology and Biological Engineering – Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
**from the Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin – Madison, USA