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International Journal of Meat Science
  Year: 2017 | Volume: 7 | Issue: 1 | Page No.: 1-5
DOI: 10.3923/ijmeat.2017.1.5
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Use of Natural Antioxidants in Muscle Foods and their Benefits in Human Health: An Overview

A.R. Sen and P.K. Mandal

Meat and meat products, especially fish and poultry is more prone to oxidation. Lipid oxidation in meat and fish-products leads to rancidity and off-flavor and development of many harmful substances. Antioxidants provide protection by neutralizing free radicals, which are toxic by-products of natural cell metabolism. Synthetic antioxidants have been successfully used to block or delay the oxidation process in meat and fish. To prevent or delay oxidation reactions, several endogenous antioxidant systems are found in muscle tissue. Amines, peptides and amino acids are known to have significant antioxidant properties. Due to the potential health hazards of synthetic antioxidants, natural products, especially natural antioxidants have been intensively examined. Use of natural antioxidants is emerging as an effective methodology for controlling rancidity and limiting its deleterious consequences. Thus, most of the recent study has been directed towards identification of novel antioxidants from natural sources, particularly of plant origin. This study suggested about the endogenous antioxidants in fish meat, the potential of natural antioxidants and their beneficial role for human health.
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How to cite this article:

A.R. Sen and P.K. Mandal, 2017. Use of Natural Antioxidants in Muscle Foods and their Benefits in Human Health: An Overview. International Journal of Meat Science, 7: 1-5.

DOI: 10.3923/ijmeat.2017.1.5






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