Research progress on analysis methods of lipid oxidation and degradation compounds in animal-derived food

Lipid oxidation and degradation in animal-derived food would cause a series of chemical and physical changes, in which the quality of food could be affected, especially the formation of aroma. These changes were usually influenced by many factors, such as temperature, oxygen, and time, etc. It is difficult to find a simple detection method which could apply to all phases of the lipid oxidation and determine all the oxidation compounds. The oxidation mechanism and detection method of degradation products in animal-derived food were reviewed in this article, which would provide a theoretical basis for further research of lipid oxidation controlled and improvement of food flavor.