Lipid oxidation is a major cause of food quality deterioration. Its effects are manifested in off-flavor development with production of potentially toxic and carcinogenic products. Methods to monitor lipid oxidation include evaluation of changes in the starting lipids, production of lipid hydroperoxides and their breakdown products. Different classical methods as well as use of individual aldehydes such as propanal and hexanal for assessing oxidation of edible oils and muscle foods will be presented. While propanal served as a good indicator for flavor deterioration of oils and fish meat which are rich in omega-3 fatty acids, hexanal proved to be a reliable indicator for assessing the degree of oxidation of meat lipids and those rich in omega-6 fatty acids. © 1998 Elsevier B.V. All rights reserved.
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