Asido Eylon, Zeigerman Haim, Kanner Joseph, Tirosh Oren
Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food, and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
Curr Res Food Sci. 2025 Aug 19;11:101170. doi: 10.1016/j.crfs.2025.101170. eCollection 2025.
Lipid peroxidation is a critical biochemical process that significantly contributes to the deterioration of food quality, particularly in products rich in unsaturated fatty acids. Among the secondary oxidation products, aldehydes such as malondialdehyde (MDA) are responsible for undesirable changes in flavor and nutritional value. Although synthetic antioxidants are commonly employed to mitigate lipid peroxidation, increasing concerns regarding their potential health risks have led the food industry to pursue natural alternatives. In our previous work, we demonstrated that the meat crust formed during cooking has antioxidant properties by inhibiting lipid peroxidation in various systems. The present study aimed to optimize the preparation and yield of meat crust and evaluate its efficacy as a natural antioxidant in preventing lipid peroxidation in soybean oil emulsions and turkey patties. The results indicated that the incorporation of meat crust into turkey patties significantly reduced MDA accumulation. Furthermore, the use of a 9-point hedonic scale grading revealed that patties with added crust were rated more favorably. Additionally, the meat crust demonstrated the ability to remove aldehydic compounds and protect unsaturated fatty acids from oxidative degradation. These findings suggest that meat crust possesses considerable potential as a natural antioxidant, offering an effective strategy to mitigate lipid peroxidation and to improve both the nutritional and sensory appeal of meat products.
脂质过氧化是一个关键的生化过程，对食品质量的下降有显著影响，尤其是在富含不饱和脂肪酸的产品中。在二次氧化产物中，丙二醛（MDA）等醛类物质会导致风味和营养价值的不良变化。尽管合成抗氧化剂通常用于减轻脂质过氧化，但对其潜在健康风险的日益关注促使食品行业寻求天然替代品。在我们之前的工作中，我们证明了烹饪过程中形成的肉皮通过抑制各种体系中的脂质过氧化而具有抗氧化特性。本研究旨在优化肉皮的制备和产量，并评估其作为天然抗氧化剂在防止大豆油乳液和火鸡肉饼中脂质过氧化方面的功效。结果表明，将肉皮加入火鸡肉饼中可显著减少MDA的积累。此外，使用9分制享乐评分法显示，添加了肉皮的肉饼评分更高。此外，肉皮还具有去除醛类化合物和保护不饱和脂肪酸免受氧化降解的能力。这些发现表明，肉皮作为一种天然抗氧化剂具有相当大的潜力，为减轻脂质过氧化以及改善肉类产品的营养和感官吸引力提供了一种有效策略。
