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Both in meat and especially in fish there is a high risk of quality loss due to oxidation [1, 2]. Lip‐ id oxidation in meat and fish-products leads to rancid taste and off flavor and development of many different substances from which some have even adverse effects to human health e.g. [3]. Oxidation limits storage time and thereby also affects marketing and distribution of both fish and meat products. Especially fish, being rich in n-3 polyunsaturated fatty acids (PUFA) is sus‐ ceptible to peroxidation of PUFA resulting in restriction of storage and processing possibili‐ ties [4]. Furthermore, peroxidative products, particularly aldehydes, can react with specific amino acids to form carbonyls [5] and protein aggregates [6], causing additional nutritional losses. In red meat and also in red fish like salmon oxidation will not only deteriorate the lip‐ ids, but also the color [7, 8] and thereby affect visual consumer acceptability.

Oxidation and Antioxidants in Fish and Meat from Farm to Fork