THE REGULATORY ROLE OF FOOD SPICES AGAINST LIPID PEROXIDATION IN MEAT PRODUCTS

Year : 2024 | Volume : 13 | Issue : 03 | Page : 21 25
    By

    Dibua Redeemed Ihimoya,

  • Ojei Jude Uche,

  • Jimah Naomi Mercyd,

  • Momoh Zenebu,

  • Ohagim Joy,

  1. Research Scholar, Department of Biochemistry, School of Applied sciences, Auchi Polytechnic, Auchi., ,
  2. Research Scholar, Department of Biochemistry, School of Applied sciences, Auchi Polytechnic, Auchi., ,
  3. Research Scholar, Department of Microbiology, School of Applied Sciences Auchi Polytechnic Auchi, , Auchi
  4. Research Scholar, Department of Environmental Microbiology, School of Applied Sciences Auchi Polytechnic Auchi, ,
  5. Research Scholar, Department of Science Laboratory Technology, School of Applied Sciences Auchi Polytechnic, Auchi., ,

Abstract

Spices are plant-based materials used for enhancing the flavor, taste and aroma of meat and have been employed in cooking and meat processing for many decade. Interestingly, some of these spices have found relevance in meat preservation as they not only enhance the flavor and taste of meat product but can also reduce meat spoilage. One of the major causes of meat spoilage outside those induced by microbes is Lipid peroxidation [LPO]. This is a multifaceted reaction which begins with the destabilization of tissue stable oxygen molecules [O2] to unstable oxygen molecules [O*]. This and many other processes lead to the oxidation of tissue lipids hence creating a chain reaction that can disrupt the cell membrane, and also combine with microorganism leading to food spoilage, creating rancidity and odor. Methodology employed here are those developed by Tang et al., 2002 and Melink et al., 2006. From the results obtained, some of the spices were able to reduce the oxidation of lipids in the meat products as compared to the natural antioxidants and synthetic (alpha tocpherol [α-TC] and Butylated Hydroxyl Toluene [BHT]) respectively. It can be concluded that the incorporation of specific spices to food and meat products can prolong their shear life by reducing or delaying the oxidation of the lipids hence preventing rancidity in the meat products although some may not be able to preserve food for long time.

Keywords: Lipid peroxidation, food, meat, cell membrane, spices, antioxidant

[This article belongs to Research & Reviews : Journal of Food Science & Technology ]

How to cite this article:
Dibua Redeemed Ihimoya, Ojei Jude Uche, Jimah Naomi Mercyd, Momoh Zenebu, Ohagim Joy. THE REGULATORY ROLE OF FOOD SPICES AGAINST LIPID PEROXIDATION IN MEAT PRODUCTS. Research & Reviews : Journal of Food Science & Technology. 2024; 13(03):21-25.
How to cite this URL:
Dibua Redeemed Ihimoya, Ojei Jude Uche, Jimah Naomi Mercyd, Momoh Zenebu, Ohagim Joy. THE REGULATORY ROLE OF FOOD SPICES AGAINST LIPID PEROXIDATION IN MEAT PRODUCTS. Research & Reviews : Journal of Food Science & Technology. 2024; 13(03):21-25. Available from: https://journals.stmjournals.com/rrjofst/article=2024/view=183486


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Regular Issue Subscription Review Article
Volume 13
Issue 03
Received 26/09/2024
Accepted 25/10/2024
Published 26/10/2024
223

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