Introduction
Lipid oxidation has long been recognized as a leading cause of quality deterioration in muscle foods and is often the decisive fac- tor in determining food product storage life (Frankel 1993). Lipid oxidation is a complex process whereby unsaturated fatty acids react with molecular oxygen via a free radical mechanism (Asghar and others 1988). The major primary products of this reaction, hy- droperoxides, are relatively unstable and essentially odorless, and decompose into a wide range of secondary compounds, includ- ing alkanes, alkenes, aldehydes, ketones, alcohols, esters, acids, and hydrocarbons. Of these compounds, aldehydes are consid- ered the most important breakdown products because they pos- sess low threshold values and are the major contributors to the development of rancid off-flavors and odors (Ladikos and others
1988). Other problems associated with lipid oxidation include deterioration in flavor, color, and texture (Kanner 1994).
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