BIOCHEMICAL CHANGES IN LIPIDS OF LYOPHILIZED MEAT FOODS DURING STORAGE

摘要

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 determinestheir 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, presenceof water, salts, hemoglobin and myoglobin, ammo acids, free fatty acids etc.