Liha töötlemine
headspace-gas chromatography, or solid
Lipid-Derived Compounds
phase microextraction-gas chromatography
Lipid oxidation is a cause of major deteriora- (Ross and Smith 2006).
tion in meat and meat products. Triacylg- Cholesterol oxidation may occur through
lycerols, phospholipids, lipoproteins, and an autoxidative process or in conjunction
cholesterol constitute the main lipid com- with fatty acid oxidation (Hotchkiss and
pounds in meat that are susceptible to oxida- Parker 1990). Cholesterol oxides are consid-
tion. Phospholipids are very susceptible to ered to be prejudicial for health due to their
oxidation due to their high content in poly- role in arteriosclerotic plaque but can also be
unsaturated fatty acids
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