The degradation of unsaturated fatty acids results in the formation of off-flavors, toxic compounds, and nutrient loss; it can occur through enzymatic or non-enzymatic pathways; factors such as oxygen, heat, light, and pro-oxidant metals play a critical role in its progression; precise detection methods, such as peroxide value, TBARS, and advanced spectroscopic techniques, are crucial for monitoring and controlling lipid oxidation; and prevention strategies, such as the use of antioxidants, packaging innovations, and controlled storage conditions, help mitigate oxidative damage, so maintaining food quality and safety.A comprehensive understanding of the mechanisms and preventive approaches is crucial for enhancing food preservation and promoting consumer health.
