Determination of lipid peroxidation in selected meats

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of lipid peroxidation in selected meats

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Determination of lipid peroxidation in selected meats

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

5

Strana od-do

89-93

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

15. 10. 2014

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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