Research Progress on the Mechanism and Regulation Techniques for Phospholipid Oxidative Degradation

Phospholipid is widely found in eggs, poultry, legume seeds and aquatic products, which is prone to oxidation degradation during food processing and storage. Moderate oxidation gives food a special flavor, while excessive oxidation will cause food quality deterioration and a decrease in food flavor. The oxidation of phospholipid could be influenced by light, temperature, and oxygen. Phospholipid oxidation is complex and gives rise to a wide range of products. When used singly, existing analytical techniques cannot accurately evaluate the level of phospholipid oxidation, and the regulation techniques for phospholipid oxidation have limitations from safety and economical perspectives. This paper gives an overview of the mechanism, detection and regulation techniques for the oxidative degradation of phospholipids, which will facilitate a systematic understanding of the oxidative degradation of phospholipids during the processing and storage of meat and aquatic products and may also provide a theoretical basis for regulating food flavor and improving food quality.