Determination of lipid peroxidation in selected meats

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873277" target="_blank" >RIV/62157124:16270/14:43873277 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Determination of lipid peroxidation in selected meats
Original language description
Lipid oxidation, as one of the negative impact of free radicals, is a significant problem in relation to the sensory properties of food. It also affects the wholesomeness of meat and has a negative impact on the quality of food during handling, processing or storage. One of the most important products of lipid oxidation is malondialdehyde, which is often used as a marker of oxidative damage in foods and biological samples. The most widely used method for determination of lipid peroxidation is spectrophotometric determination of malondialdehyde colored complex with 2-thiobarbituric acid under low pH and high temperature. The aim of the study was to determine the lipid peroxidation in individual samples of meat during storage under different temperatureconditions. Samples of selected types of meat (pork, beef, poultry, fish) were stored in the dark at room temperature, refrigerator and freezer. The determination of lipid peroxidation was performed on the day of purchase, the 3rd and 6th
Czech name
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Czech description
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník přednášek a posterů Hygiena a technologie potravin XLIV
ISBN
978-80-7305-729-9
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
89-93
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
Oct 15, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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