Determination of the Effects of Curing and Antioxidant or Prooxidant Addition on Malondialdehyde Concentration of Cured Meat Model Systems by Conventional and Novel Techniques
Project no. 21936 · Status: Kapanmış · 2020
Summary
Detection and monitoring of lipid oxidation during processing and storage of meat products is of great importance for quality. Spectrophotometric assays are widely used to determine the amount of malondialdehyde (MDA), the most dominant product of lipid oxidation, whereas test kits and high-pressure liquid chromatography (HPLC) could be also used to determine MDA concentrations. In this project, it is aimed to apply three different assays mentioned (M-1: traditional spectrophotometric, M-2: test kit, and M-3: HPLC) in cured beef model systems and to provide a comparative approach to these methods. For this purpose, four different treatments that included non-cured, cured, cured plus zeaxanthinadded, and cured plus ferric iron-added meat models were produced. MDA levels during storage recorded by M-1 were continuously higher compared with both M-2 (up to 29-fold) and M-3 (up to 53-fold). The effects of curing were visibly detected by all assays, whereas the impacts of ZX or FI addition were much obvious when determined by M-2 and M-3. Despite the variations within numerical values, both M-1 and M-2 presented strong correlations with M-3. The outputs suggested that spectrophotometric assays could be utilized to detect the oxidation rate of meat products provided that acceptable coefficients are designated to avoid overestimation of MDA. Besides, good interactions of M-2 and M-3 could further pave the way for the widespread use of test kits.