DEFINIREA METODOLOGIEI SPECTROFOTOMETRICE UV-VIS DE EVALUARE A CONCENTRAȚIEI MALONDIALDEHIDEI CA MARKER AL CALITĂȚII ÎN TRASABILITATEA A TREI TIPURI DE CARNE

Valentina STICI; Tatiana COSTIN

Valentina STICI Universitatea Agrară de Stat din Moldova, Republica Moldova
Tatiana COSTIN Universitatea Agrară de Stat din Moldova, Republica Moldova

Abstract

Abstract. This research represents a follow-up of previous original investigation on the methodology for evaluating biochemical indicators in the quality of pork, beef and chicken in accordance with the technology of the slaughter stage. The UV-VIS spectrophotometric approach enables to determine the concentration of the malondialdehyde that in the investigation is defined as the freshness indicator of the fresh meat obtained after slaughter, which is a very important standard of traceability. In the proposed methodology, the investigated biochemical reaction consists in building the red chromogen with λ = 532 nm between thiobarbituric acid and malondialdehyde in the glacial acetic acid medium. A comparative analysis of the significant limit difference according to ANOVA was done between the meat samples kept in the thermostat and those placed in the refrigerator, and this confirmed the hypothesis of the rancidity mechanism in the raw material.

Key words: Meat; Peroxidase; Thiobarbituric acid; Malondialdehyde; UV-VIS spectrum.

Rezumat. Această cercetare vizează metodologia de evaluare a indicatorilor biochimici ai calității cărnii de porc, vită și pui în conformitate cu tehnologia etapei de abatorizare. Abordarea spectrofotometrică UV-VIS oferă posibilitatea de a determina concentrația malondialdehidei în calitate de indicator al prospețimii materiei prime obținute în urma sacrificării. Reacția biochimică pe care se bazează metodologia propusă constă în formarea cromogenului roșu cu λ=532 nm între acidul tiobarbituric și malondialdehidă în mediul acidului acetic glacial. Analiza comparativă a limitei diferenței semnificative conform ANOVA între probele de carne păstrate în termostat și cele amplasate în frigider confirmă ipoteza mecanismului de râncezire a materiei prime.

Cuvinte-cheie: Carne; Peroxidaza; Acid tiobarbituric; Malondialdehidă; Spectru UV-VIS.

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