Biochemical Changes in Lipids of Lyophilized Meat Foods during Storage

L. GEORGIEVA and Tsv. TSVETKOV
Institute of Cryobiology and Food Technologies, BG - 1407 Sofia, Bulgaria

Abstract

GEORGIEVA, L. and Tsv. TSVETKOV, 2008. Biochemical changes in lipids of lyophilized meat foods during storage. Bulg. J. Agric. Sci., 14: 357-360

The nutritional value of lipids depends not only on their energy equivalent but on the metabolism, structure, composition and changes occurring during technological processing of the product as well. The characteristic of unsaturated lipids determines their ability to enter into reactions with molecular oxygen. As a result, the accumulation of oxidized products causes damage to health. The character and quantity of the oxidized products are closely related to temperature and thermal effect, presence of water, salts, hemoglobin and myoglobin, amino acids, free fatty acids etc.

Key words: freeze-drying, meat foods, lipids, oxidative processes

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