Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen storage of meat, in particular fish, endogenous lipolytic enzymes actively degrade triacylglycerols and phospholipids resulting in accumulation of free fatty acids and other hydrolytic products. A classical conjecture suggests that lipolysis enhances lipid oxidation which is involved in quality deterioration of fresh meat and, to some degrees, flavor development of certain meat products. Recent studies (<5 years) have shown that under some circumstances, lipolysis of certain lipolytic enzymes can inhibit lipid oxidation in muscle models, which provides more insight in lipid oxidation mechanisms in muscle matrices as well as implies potential strategies for improving meat quality. This review will discuss such paradoxical effects and potential mechanisms of lipolysis on lipid oxidation in meat and meat products.

Automated summary

This article discusses the phenomenon of lipolysis in meat and meat products, particularly the hydrolysis of lipids through enzymatic catalysis. Lipolysis actively degrades triacylglycerols and phospholipids, resulting in the accumulation of free fatty acids and other hydrolytic products. It is commonly believed that lipolysis enhances lipid oxidation, leading to deterioration in meat quality and flavor development in certain meat products. However, recent studies have shown that in certain circumstances, lipolysis can inhibit lipid oxidation, providing insights into the mechanisms of lipid oxidation in muscle matrices and suggesting potential strategies for improving meat quality.