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Research & Reviews : Journal of Food Science & Technology Review Article

The Regulatory Role of Food Spices Against Lipid Peroxidation in Meat Products

  1. Dibua Redeemed Ihimoya Department of Biochemistry, School of Applied sciences, Auchi Polytechnic, Auchi.
  2. Ojei Jude Uche Department of Biochemistry, School of Applied sciences, Auchi Polytechnic, Auchi.
  3. Jimah Naomi Mercyd Department of Microbiology, School of Applied Sciences Auchi Polytechnic Auchi
  4. Momoh Zenebu Department of Environmental Microbiology, School of Applied Sciences Auchi Polytechnic Auchi
  5. Ohagim Joy Department of Science Laboratory Technology, School of Applied Sciences Auchi Polytechnic, Auchi.

Abstract

Spices are plant-based materials used for enhancing the flavor, taste and aroma of meat and have been employed in cooking and meat processing for many decade. Interestingly, some of these spices have found relevance in meat preservation as they not only enhance the flavor and taste of meat product but can also reduce meat spoilage. One of the major causes of meat spoilage outside those induced by microbes is Lipid peroxidation [LPO]. This is a multifaceted reaction which begins with the destabilization of tissue stable oxygen molecules [O2] to unstable oxygen molecules [O*]. This and many other processes lead to the oxidation of tissue lipids hence creating a chain reaction that can disrupt the cell membrane, and also combine with microorganism leading to food spoilage, creating rancidity and odor. Methodology employed here are those developed by Tang et al., 2002 and Melink et al., 2006. From the results obtained, some of the spices were able to reduce the oxidation of lipids in the meat products as compared to the natural antioxidants and synthetic (alpha tocpherol [α-TC] and Butylated Hydroxyl Toluene [BHT]) respectively. It can be concluded that the incorporation of specific spices to food and meat products can prolong their shear life by reducing or delaying the oxidation of the lipids hence preventing rancidity in the meat products although some may not be able to preserve food for long time.

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