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

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dc.authoridOzturk Kerimoglu, Burcu/0000-0001-9777-8510
dc.authorscopusid57210432767
dc.authorscopusid57203996938
dc.authorscopusid56046095800
dc.authorwosidOzturk Kerimoglu, Burcu/AFP-2897-2022
dc.contributor.authorOzturk-Kerimoglu, Burcu
dc.contributor.authorNakilcioglu, Emine
dc.contributor.authorSerdaroglu, Meltem
dc.date.accessioned2023-01-12T19:51:29Z
dc.date.available2023-01-12T19:51:29Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractThe 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 (HPLC, 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). The effects of curing were visibly detected by all assays, whereas the impacts of antioxidant or prooxidant addition were more 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. Overall, it was concluded that spectrophotometric assays could be reliable on condition that acceptable coefficients are utilized to avoid overestimation. Besides, the simultaneous improvement and simplification of chromatographic techniques as well as rapid test kits would pave the way for their widespread use.en_US
dc.description.sponsorshipEge University Scientific Research Projects Coordination [FGA-2020-21936]en_US
dc.description.sponsorshipThis study was financially supported by Ege University Scientific Research Projects Coordination with the project number FGA-2020-21936.en_US
dc.identifier.doi10.1007/s12161-022-02376-2
dc.identifier.endpage3296en_US
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issn1936-9751en_US
dc.identifier.issn1936-976Xen_US
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85135519273en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3283en_US
dc.identifier.urihttps://doi.org/10.1007/s12161-022-02376-2
dc.identifier.urihttps://hdl.handle.net/11454/76282
dc.identifier.volume15en_US
dc.identifier.wosWOS:000836075600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood Analytical Methodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAutoxidationen_US
dc.subjectZeaxanthinen_US
dc.subjectFerric ironen_US
dc.subjectTBARSen_US
dc.subjectSpectrophotometryen_US
dc.subjectHPLCen_US
dc.subjectCuringen_US
dc.subjectNatural Antioxidantsen_US
dc.subjectQualityen_US
dc.subjectSausagesen_US
dc.subjectFlavoren_US
dc.subjectInterferenceen_US
dc.subjectProductsen_US
dc.subjectPigmentsen_US
dc.subjectTraitsen_US
dc.subjectImpacten_US
dc.subjectFishen_US
dc.titleLipid 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 Assaysen_US
dc.typeArticleen_US

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