Heat-generated meat crust as an intrinsic antioxidant: inhibition of lipid peroxidation and sensory enhancement in food products
2025
Eylon Asido | Haim Zeigerman | Joseph Kanner | Oren Tirosh
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.
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