Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 150

The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.

Lipid oxidation and antioxidant delivery systems in muscle food

Wu, Haizhou, Richards, Mark P., Undeland, Ingrid·2022·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/1541-4337.12890
Open this paper in CoChat — free account

Abstract

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off‐flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross‐processing with nonmuscle antioxidant‐containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant‐containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1111/1541-4337.12890

Cites

3 of 3 references verified0 citation errors · 0 not checkable

Statistics

Figures

FIGURE 1 Flowchart of the main steps involved in the application of dipping technology for herring coproducts
FIGURE 1 Flowchart of the main steps involved in the application of dipping technology for herring coproductsCC-BY · From the PDF
Image 2
CC-BY · From the PDF
FIGURE 2 The main goals of microencapsulation: Microencapsulation can be used to achieve material structure, activity protection, and targeted delivery and/or controlled release of the encapsulated antioxidants into the muscle food product
FIGURE 2 The main goals of microencapsulation: Microencapsulation can be used to achieve material structure, activity protection, and targeted delivery and/or controlled release of the encapsulated antioxidants into the muscle food productCC-BY · From the PDF
Image 4
CC-BY · From the PDF
FIGURE 3 Scheme for the preparation of edible films and coatings for muscle food
FIGURE 3 Scheme for the preparation of edible films and coatings for muscle foodCC-BY · From the PDF
Image 6
CC-BY · From the PDF
FIGURE 4 Schematic representation of methods utilized for the production of multilayer active films (a); graphic representation of active packaging using multilayer or monolayer films (b) The drawing referenced previous illustrations and concepts (Almasi et al., 2020; Domínguez et al., 2018)
FIGURE 4 Schematic representation of methods utilized for the production of multilayer active films (a); graphic representation of active packaging using multilayer or monolayer films (b) The drawing referenced previous illustrations and concepts (Almasi et al., 2020; Domínguez et al., 2018)CC-BY · From the PDF
Image 8
CC-BY · From the PDF
Figure A1
Figure A1CC-BY · From the PDF
Image 10
CC-BY · From the PDF

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Research works printed but not linked: 166

  1. 10.1016/j.foodchem.2020.127078 · DOI
  2. 10.3390/foods10050950 · DOI
  3. 10.1016/j.jmb.2007.11.086 · DOI
  4. 10.1016/j.tifs.2019.07.003 · DOI · Paper page
  5. 10.1016/j.tifs.2020.04.010 · DOI
  6. 10.1080/10408398.2020.1783199 · DOI
  7. 10.1016/j.foodchem.2005.11.014 · DOI
  8. 10.1002/prot.22236 · DOI
  9. 10.1016/j.jmb.2007.08.058 · DOI
  10. 10.1155/2020/9040535 · DOI
  11. 10.1002/app.44858 · DOI
  12. 10.1002/fsn3.1656 · DOI
  13. 10.1016/j.foodres.2019.108762 · DOI
  14. 10.1016/0003‐9861(71)90284‐0 · DOI
  15. 10.1016/j.lwt.2017.12.010 · DOI
  16. 10.1007/s00217‐020‐03621‐w · DOI
  17. 10.1016/S0021‐9258(18)53138‐0 · DOI
  18. 10.1080/87559129.2020.1804930 · DOI
  19. 10.1111/j.1365‐2621.1962.tb00052.x · DOI
  20. 10.1021/jf4006142 · DOI
  21. 10.1111/1750‐3841.13159 · DOI
  22. 10.1080/87559129.2020.1740732 · DOI
  23. 10.1016/j.ccr.2004.08.028 · DOI
  24. 10.1111/ijfs.13399 · DOI
  25. Chaijan M., 2017, Natural antioxidants, 21
  26. 10.1016/j.foodcont.2020.107400 · DOI
  27. 10.1080/10408398.2018.1453778 · DOI
  28. 10.1021/jf2045813 · DOI
  29. 10.5851/kosfa.2019.e31 · DOI
  30. 10.1016/j.fpsl.2017.04.009 · DOI
  31. 10.1186/s12917‐018‐1513‐1 · DOI
  32. 10.1182/blood‐2010‐04‐278887 · DOI
  33. Commission E., 2011, Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives, Official Journal of the European Union, 295, 1
  34. 10.1016/j.aquaculture.2017.06.017 · DOI
  35. 10.3382/ps/pey122 · DOI
  36. 10.1016/j.foodchem.2020.127385 · DOI
  37. 10.1016/j.foodres.2010.03.019 · DOI
  38. 10.1016/j.foodchem.2010.10.048 · DOI
  39. 10.1016/j.ifset.2010.12.006 · DOI
  40. 10.1111/j.1365‐2621.1990.tb01572.x · DOI
  41. 10.1016/j.foodchem.2017.07.034 · DOI
  42. 10.1016/j.foodchem.2010.06.088 · DOI
  43. 10.1111/jfpp.14194 · DOI
  44. 10.1016/j.foodres.2018.06.073 · DOI
  45. 10.3390/antiox8100429 · DOI
  46. 10.1016/j.foodcont.2018.04.052 · DOI
  47. 10.1007/s12393‐014‐9106‐7 · DOI
  48. 10.2903/j.efsa.2018.5373 · DOI
  49. 10.1016/j.lwt.2020.110370 · DOI
  50. 10.12739/NWSA.2019.14.4.5A0126 · DOI
  51. Farahi A., 2012, Effect of dietary supplementation of Melissa officinalis and Aloe vera on hematological traits, lipid oxidation of carcass and performance in rainbow trout (Oncorhynchus mykiss), Online Journal of Animal and Feed Research, 1, 1
  52. 10.1080/10498850.2017.1376025 · DOI
  53. 10.3382/ps.0702197 · DOI
  54. 10.1021/acs.iecr.9b02418 · DOI
  55. 10.1016/j.foodres.2008.09.004 · DOI
  56. 10.1016/j.tifs.2017.08.009 · DOI
  57. 10.1016/0005‐2760(86)90005‐6 · DOI
  58. 10.1016/j.ijfoodmicro.2018.06.015 · DOI
  59. 10.1016/j.tifs.2013.10.008 · DOI
  60. 10.1016/j.tifs.2018.10.006 · DOI
  61. 10.1021/jf061231d · DOI
  62. 10.1021/jf0603228 · DOI
  63. 10.1016/j.tifs.2020.05.007 · DOI
  64. 10.1016/j.lwt.2017.05.075 · DOI
  65. 10.1104/pp.106.077073 · DOI
  66. 10.1111/j.1365‐2621.1994.tb14695.x · DOI
  67. 10.1111/ijfs.14497 · DOI
  68. 10.1016/j.aquaculture.2018.10.022 · DOI
  69. 10.1016/j.ijfoodmicro.2017.11.003 · DOI
  70. 10.3390/ijms21041362 · DOI
  71. 10.1007/s13197‐011‐0290‐7 · DOI · Paper page
  72. 10.1016/j.meatsci.2016.04.005 · DOI
  73. 10.1016/j.meatsci.2010.09.012 · DOI
  74. 10.3390/medicines5010007 · DOI
  75. 10.3390/medicines5010011 · DOI
  76. 10.1002/jsfa.7328 · DOI
  77. 10.1111/j.1365‐2621.1987.tb06683.x · DOI
  78. 10.5740/jaoacint.16‐0410 · DOI
  79. 10.1016/j.foodres.2012.04.016 · DOI
  80. 10.17140/AFTNSOJ‐5‐155 · DOI
  81. 10.1021/ja00992a036 · DOI
  82. 10.5851/kosfa.2019.e37 · DOI
  83. 10.7546/CRABS.2018.01.18 · DOI
  84. 10.1093/ps/78.3.467 · DOI
  85. 10.1021/jf304266s · DOI
  86. 10.1111/jfpp.15772 · DOI
  87. Kupchak D., 2017, The study of the rheological characteristics of food systems combined minced, Science and Innovation in the Modern World: Engineering and Technology, 102
  88. 10.1002/pts.675 · DOI
  89. 10.1016/j.tifs.2016.11.014 · DOI
  90. 10.1111/j.1365‐2621.1970.tb12362.x · DOI
  91. 10.1111/j.1365‐2621.1975.tb02244.x · DOI
  92. 10.1111/jfpe.13088 · DOI
  93. 10.1111/1541‐4337.12229 · DOI
  94. 10.1107/S0907444900000093 · DOI
  95. 10.1016/j.tifs.2021.03.056 · DOI
  96. 10.1016/j.foodres.2017.02.003 · DOI
  97. 10.5937/jsscm1601135M · DOI
  98. 10.2331/suisan.20.308 · DOI
  99. 10.1002/fsn3.290 · DOI
  100. 10.1021/acs.jafc.7b05066 · DOI
  101. 10.1016/j.meatsci.2019.108018 · DOI
  102. 10.1007/s11947‐018‐2131‐4 · DOI
  103. 10.1023/a:1010268813926 · DOI
  104. 10.1039/C9NJ01048C · DOI
  105. 10.12944/CRNFSJ.7.2.11 · DOI
  106. 10.1016/j.foodchem.2017.02.023 · DOI
  107. 10.1016/j.cofs.2020.03.003 · DOI
  108. 10.1556/446.2021.30016 · DOI
  109. Niewiarowicz A., 1986, Content of myoglobin and haemoglobin in meat of different types of poultry, Fleischwirtschaft, 66, 1281
  110. 10.1016/j.foodres.2018.01.075 · DOI
  111. 10.1016/j.jfoodeng.2020.110006 · DOI
  112. 10.1007/BF00229642 · DOI
  113. 10.1007/s13197‐017‐2847‐6 · DOI
  114. 10.3389/fnut.2020.00060 · DOI · Paper page
  115. 10.1021/jf0518296 · DOI
  116. 10.1002/pts.944 · DOI
  117. 10.1016/0022‐2836(80)90262‐4 · DOI
  118. Pisula A., 1975, Separation of meat pigment by gel filtration on sephadex, Zeszyty Problemowe Postfpow Nauk Rolniczych, 167, 115
  119. 10.1016/j.meatsci.2018.01.011 · DOI
  120. 10.1016/j.tifs.2019.07.049 · DOI
  121. 10.1016/j.foodchem.2006.04.049 · DOI
  122. 10.1021/acs.jafc.9b08098 · DOI
  123. 10.1002/ejlt.200600091 · DOI
  124. 10.17221/57/2011‐CJFS · DOI
  125. 10.1111/j.1745‐4514.1987.tb00109.x · DOI
  126. 10.1021/jf051923m · DOI
  127. 10.1021/jf010562h · DOI
  128. 10.1021/jf0628633 · DOI
  129. 10.1021/bi00709a003 · DOI
  130. 10.1016/j.foodchem.2013.05.049 · DOI
  131. 10.1080/19440049.2013.879215 · DOI
  132. Schewe T., 1981, Methods in Enzymology. Lipids. Vol. 71. (Part C), 430
  133. 10.1021/acs.jafc.8b05215 · DOI
  134. 10.1016/j.meatsci.2014.03.020 · DOI
  135. 10.1080/10408398.2020.1812048 · DOI
  136. 10.1016/0005‐2736(82)90170‐5 · DOI
  137. 10.1590/fst.46420 · DOI
  138. 10.1080/02652030600699064 · DOI
  139. 10.1016/j.lwt.2013.12.033 · DOI
  140. 10.15587/1729‐4061.2017.108876 · DOI
  141. 10.1021/jf052811y · DOI
  142. 10.1016/j.fpsl.2020.100616 · DOI
  143. 10.1016/j.foodchem.2020.126744 · DOI
  144. 10.1080/10498850.2013.770113 · DOI
  145. 10.1002/jsfa.8779 · DOI
  146. 10.1016/j.foodchem.2011.11.060 · DOI
  147. 10.1021/jf070418h · DOI · Paper page
  148. 10.1016/j.lwt.2018.08.031 · DOI
  149. 10.1016/j.tifs.2020.01.032 · DOI
  150. 10.1021/jf9707795 · DOI
  151. 10.1021/jf9807871 · DOI
  152. 10.1016/0891‐5849(95)02031‐4 · DOI
  153. 10.1016/j.lwt.2019.108546 · DOI
  154. 10.1016/j.tifs.2017.08.001 · DOI
  155. 10.1007/s13197‐018‐3429‐y · DOI
  156. 10.1016/j.foodcont.2020.107536 · DOI
  157. 10.1016/j.foodchem.2021.129973 · DOI
  158. 10.1007/s11947‐021‐02717‐9 · DOI
  159. 10.1016/j.foodchem.2020.126337 · DOI
  160. 10.1016/j.foodcont.2021.107963 · DOI
  161. 10.1016/j.foodchem.2020.127729 · DOI · Paper page
  162. 10.1021/acs.jafc.7b02764 · DOI
  163. 10.1007/s00217‐017‐2878‐2 · DOI
  164. 10.1080/10498850.2017.1366610 · DOI
  165. 10.1111/1541‐4337.12322 · DOI
  166. 10.1080/10408398.2019.1596067 · DOI

Cited by

See all 150

Metadata

Authors
Wu, H., Richards, M. P., & Undeland, I.
Affiliations
  • Department of Biology and Biological Engineering–Food and Nutrition Science Chalmers University of Technology Gothenburg Sweden
  • Meat Science and Animal Biologics Discovery Program Department of Animal and Dairy Sciences University of Wisconsin–Madison Madison Wisconsin USA
ORCID
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2022-01-26
Volume
21
Issue
2
Pages
1275-1299
ISSN
1541-4337
DOI
10.1111/1541-4337.12890
Cited by
150
References
3
Language
en
Licence
Funders
  • Västra Götalandsregionen (2019‐00345)
  • National Institute of Food and Agriculture (2019‐67017‐29179)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.