Understanding and reducing oxidative flavour deterioration in foods - Oxidation in Foods and Beverages and Antioxidant Applications - page 138

· developments of new packaging technologies including increased use of
MAP;
· development of new and more efficient antioxidants based on natural
ingredients including modification of antioxidant compounds by, e.g.
enzymatic esterification; and
· development of better delivery systems for sensitive oils such omega-3 fatty
acids. This may involve the use of new technologies such as nanotechnology.
6.6 Sources of further information and advice
http://www.aocs.org/member/division/lipidox/
MEILGAARD, M.C., CIVILLE, G.V., CARR, B.T. 2007. Sensory Evaluation Techniques. Taylor
and Francis, Boca Raton, FL.
6.7 References
BARON, C.P., HYLDIG, G., JACOBSEN, C. 2009. `Does feed composition affect oxidation of
rainbow trout (oncorhynchus mykiss) during frozen storage?' Journal of
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BERTRAM, H.C., KRISTENSEN, M., éSTDAL, H., BARON, C.P., FEVEILE YOUNG, J., ANDERSEN, H.J.
2007. `Does oxidation affect the water functionality of myofibrillar proteins?'
Journal of Agricultural and Food Chemistry, vol. 55, pp. 2342±2348.
BLANDA, G., CERRETANI, L., COMANDINI, P., TOSCHI, T.G., LERCKER, G. 2010, `Investigation of
off-odour and off-flavour development in boiled potatoes', Food Chemistry, vol.
118, no. 2, pp. 283±290.
BYRNE, D.V., BAK, L.S., BREDIE, W.L.P., BERTELSE, G., MARTENS, M. 1999. `Development of a
sensory vocabulary for warmed-over-flavour. Part I. in porcine meat', Journal of
Sensory Studies, vol. 14, pp. 47±65.
CLAUSEN, I., JAKOBSEN, M., ERTBJERG, P., MADSEN, N.T. 2009. `Modified atmosphere
packaging affects lipid oxidation, myofibrillar fragmentation index and eating
quality of beef', Packaging Technology and Science, vol. 22, no. 2, pp. 85±96.
ECKERT, L.A., MACA, J.V., MILLER, R.K., ACUFF, G.R. 1997. `Sensory, microbial and chemical
characteristics of fresh aerobically stored ground beef containing sodium lactate
and sodium propionate', Journal of Food Science, vol. 62, no. 2, pp. 429±433.
FRANKEL, E.N. 1984. Recent advances in the chemistry of rancidity of fats. In: A.J. Bailey
(ed.) Recent advances in the chemistry of meat. The Royal Soceity of Chemistry,
London, pp. 87±118.
FRANKEL, E.N. 2005. Lipid Oxidation, 2nd edn, The Oily Press, Dundee.
GRAY, J.I., PEARSON, A.M. 1987. Rancidity and warmed-over-flavour. In A.M. Pearson and
T.R. Dutson (eds) Advances in meat research, Van Nostrand Reinhold & Co., New
York, pp. 221±269
HARTVIGSEN, K., LUND, P., HANSEN, L.F., HéLMER, G. 2000. `Dynamic headspace gas
chromatography/mass spectrometry characterization of volatiles produced in fish
oil enriched mayonnaise during storage', Journal of Agricultural and Food
Chemistry, vol. 48, no. 10, pp. 4858±4867.