Vol. 11, Issue 5, Part B (2025)

Abstract
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.