Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays
Abstract:The impacts of curing plus antioxidant or prooxidant inclusion in model meat systems on malondialdehyde (MDA) levels detected by three different assays as spectrophotometry (M-1), test kit (M-2), and high-performance liquid chromatography (M-3) were explored. Four different treatments that included non-cured, cured, cured plus zeaxanthin-added, and cured plus ferric iron-added meat systems were produced. MDA levels during storage recorded by M-1 were higher than both M-2 (up to 29-fold) and M-3 (up to 53-fold)… Show more
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