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

  • 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.

References

1. ABBASALI, Z., ARMIN, F. (2019). Extraction and preconcentration of trace malondialdehyde from lipid-rich foods using ion pair–based solvent bar liquid-phase microextraction. In: Food analytical methods. 2019, vol. 12(7), pp. 1625-1634.
2. ALAMPRESE, C., CASALE, M., SINELLI, N., LANTERI, S., & CASIRAGHI, E. (2013). Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy. In: LWT — food science and technology, vol. 53(1), pp. 225–232.
3. AMARAL, A.B., da SILVA, M.V., da LANNES, S.C.S. (2018). Lipid oxidation in meat: Mechanisms and protective factors: A review. In: Food Science and Technology, vol. 38, pp. 1-15. ISSN 0101-2061.
4. BERTOLÍN, J.R., JOY, M., BLANCO, M. (2019). Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD. In: Food Chemistry, 298(6). Available: DOI:10.1016/j.foodchem.2019.125009
5. BIROUL Național de Statistică al Republicii Moldova (2021), © 2021 Biroul național de statistică [accesat 24.12.2021]. Disponibil: https://statistica.gov.md/
6. CANDEK-POTOKAR, M., PREVOLNIK, M., & SKRLEP, M. (2006). Ability of near infrared spectroscopy to predict pork technological traits. In: Journal of near infrared spectroscopy, vol. 14(4), pp. 269–277.
7. CHENG, J. (2016). Lipid oxidation in meat. In: Journal of Nutrition & Food Sciences, vol. 6(3), pp. 1-3.
8. CHAIJAN, M., PANPIPAT, W. (2017). Mechanism of oxidation in foods of animal origin. In: R. Banerjee, A.K. Verma, M.W. Siddiqui, eds. Natural Antioxidants. New York: Apple Academic Press, pp. 1-38. ISBN 978-1-315-36591-6.
9. CHEN, B., MCCLEMENTS, D.J., DECKER, E.A. (2011). Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. In: Critical Reviews in Food Science and Nutrition, vol. 51, pp. 901–916.
10. DOMÍNGUEZ, R., PATEIRO, M., GAGAOUA, M., BARBA, F. J., ZHANG, W., LORENZO, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. In: Antioxidants, vol. 8(10), 429.
11. GUYON, C., MEYNIER, A., de LAMBALLERIE, M. (2016). Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. In: Trends in Food Science & Technology, vol. 50, pp. 131–143.
12. LORENZO, J.M., DOMÍNGUEZ, R., CARBALLO, J. (2017). Control of lipid oxidation in muscle food by active packaging technology. In: R. Banerjee, A.K. Verma, M. W. SIDDIQUI eds. Natural Antioxidants: Applications in Foods of Animal Origin. Apple Academic Press (Verlag), pp. 343–382. ISBN 9781771884600.
13. MERÁS, I., CESAR, P., JESÚS, P. ELISABET, M. T., ANUNCIACIÓN, E.-M. (2020). Optimization of the thiobarbituric acid-malonaldehyde reaction in non-aqueous medium. Direct analysis of malonaldehyde in oil samples by HPLC with fluorimetric detection. In: Microchemical Journal, vol. 159. Available: https://doi.
org/10.1016/j.microc.2020.105318
14. RIPOLL, G., ALBERTÍ, P., PANEA, B., OLLETA, J.L., & SAÑUDO, C. (2008). Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef. In: Meat Science, vol. 80(3), pp. 697–702.
15. ROSS, C.F., SMITH, D.M. (2006). Use of volatiles as indicators of lipid oxidation in muscle foods. In: Comprehensive Reviews Food Science and Food Safety, vol. 5(1), pp. 18-25.
16. WASOWICZ, E., GRAMZA, A., HES, M., JELEN, H.H., KORCZAK, J., MALECKA, M., MILDNER-SZKUDLARZ, S., RUDZINSKA, M., SAMOTYJA, U., ZAWIRSKA-WOJTASIAK, R. (2004). Oxidation of lipids in food. In: Polish Journal of Food and Nutrition Science, vol. 54(1), pp. 87-100.
17. YI, G., HAUG, A., NYQUIST, N.F., EGELANDSDAL, B. (2013). Hydroperoxide formation in different lean meats. In: Food Chemistry, vol. 141(3), pp. 2656–2665.
18. USDA Agricultural Research Service. Departament of Agriculture (2021). Food and Nutrient database for Dietary Studies: An official website of the United States government. [viewed 25.12.2021]. Available: https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/fndds-download-databases/
19. ZEB, Alam, FAREED, Ullah (2016). A simple spectrophotometric method for the determination of thiobarbituric acid reactive substances (TBARS) in fried fast foods. In: Journal of Analytical methods in chemistry, nr. 1-5. Available: DOI:10.1155/2016/9412767
Published
2022-08-21
How to Cite
STICI, Valentina; COSTIN, Tatiana. DEFINIREA METODOLOGIEI SPECTROFOTOMETRICE UV-VIS DE EVALUARE A CONCENTRAȚIEI MALONDIALDEHIDEI CA MARKER AL CALITĂȚII ÎN TRASABILITATEA A TREI TIPURI DE CARNE. Stiinta agricola, [S.l.], n. 1, p. 116-124, aug. 2022. ISSN 2587-3202. Available at: <https://sa.uasm.md/index.php?journal=sa&page=article&op=view&path%5B%5D=786>. Date accessed: 24 sep. 2022.
Section
Table of contents