Author/Authors :
Aminzare, Majid Department of Food Safety and Hygiene - School of Public Health - Zanjan University of Medical Sciences, Zanjan, Iran , Hashemi, Mohammad Department of Nutrition - Faculty of Medicine - Mashhad University of Medical Sciences, Mashhad, Iran , Ansarian, Elham Department of Food Safety and Hygiene - School of Public Health - Zanjan University of Medical Sciences, Zanjan, Iran , Bimkar, Mandana Department of Food Science and Technology - Faculty of Agriculture - University of Zanjan, Zanjan, Iran , Hassanzad Azar, Hassan Department of Food Safety and Hygiene - School of Public Health - Zanjan University of Medical Sciences, Zanjan, Iran , Mehrasbi, Mohammad Reza Department of Food Safety and Hygiene - School of Public Health - Zanjan University of Medical Sciences, Zanjan, Iran , Daneshamooz, Shahrzad Department of Microbiology and Virology - School of Medicine - Zanjan University of Medical Sciences, Zanjan, Iran , Raeisi, Mojtaba Department of Nutrition - Faculty of Health - Golestan University of Medical Sciences, Gorgan, Iran , Jannat, Behrooz Halal Research Center of IRI, FDA, Tehran, Iran , Afshari, Asma Department of Nutrition - Faculty of Medicine - Mashhad University of Medical Sciences, Mashhad, Iran
Abstract :
Lipid oxidation is one of the most important problems that decrease the shelf life of meat and meat
products. Antioxidants are used to reinstate free radicals thereby retarding lipid oxidation, delay development of
unpleasant-flavors, and improve color stability.Application of synthetic antioxidants to mitigate oxidative damage may
consider unsafe for consumers. Furthermore, the recent growing in the understanding of the consumers about these
hazards resulted in the replacement ofsynthetic antioxidants with natural bioactive compounds. Plant materials are
rich sources of bioactive phenolic compounds; hence they can be an effective alternative to synthetic antioxidants. This
review presents an overview regarding the new advances in the application of natural antioxidant compounds such as
herbs, spices, fruits, plant essential oils and extracts in meat and meat products to improvetheir quality and shelf-life.
Keywords :
Meat , Lipid oxidation , Natural antioxidant , Essential oil , Extract
