E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Article 


Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy.

Abstract
The objective of the present study was to monitor lipid peroxidation parameters of fresh and frozen beef and mutton meat in Alexandria, Egypt Markets and their effects on meat quality through determination of the following parameters; pH, Acid Value, Free Fatty Acids Content, Malondialdhyde, Total Cholestrols, Triacylglycerols, High Density Lipoproteins, Low Density Lipoproteins, Very Low Density Lipoproteins and Fatty Acids analysis by Gas Chromatography.
Conclusively, feezing at -20°C for two months not alter meat pH as it keeps it within normal accepted range, rancidity not developed during. frozen storage of meat within two months. Paradoxically, studies have shown that cold preservation leads to time dependent increases in accumulation of lipid peroxidation product Malondialdhyde also cholesterol oxidation occur while fatty acid oxidation occur to some extent as we noticed disappearance of omega 3 fatty acid and ecosapentanoic acid by freezing process and this considered to be evidence of lipid peroxidation inspite of this point freezing as a method of meat preservation causes only a small decrease in nutritive value, and natural health-promoting substances such as other unsaturated fatty acids are largely retained with minute change.

Key words: Rancidity, Lipid Peroxidation, Malondialdhyde, Total Cholestrols, Gas Chromatography


 
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How to Cite this Article
Pubmed Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. AJVS. 2015; 44(1): 59-66. doi:10.5455/ajvs.1043


Web Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. https://www.alexjvs.com/?mno=1043 [Access: December 06, 2023]. doi:10.5455/ajvs.1043


AMA (American Medical Association) Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. AJVS. 2015; 44(1): 59-66. doi:10.5455/ajvs.1043



Vancouver/ICMJE Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. AJVS. (2015), [cited December 06, 2023]; 44(1): 59-66. doi:10.5455/ajvs.1043



Harvard Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy (2015) Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. AJVS, 44 (1), 59-66. doi:10.5455/ajvs.1043



Turabian Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy. 2015. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. Alexandria Journal of Veterinary Sciences, 44 (1), 59-66. doi:10.5455/ajvs.1043



Chicago Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy. "Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat." Alexandria Journal of Veterinary Sciences 44 (2015), 59-66. doi:10.5455/ajvs.1043



MLA (The Modern Language Association) Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy. "Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat." Alexandria Journal of Veterinary Sciences 44.1 (2015), 59-66. Print. doi:10.5455/ajvs.1043



APA (American Psychological Association) Style

Nabil M.Taha, Abd El Wahab A. Mandour, Mohamed A.Lebda, Reham M. Abo Hashem, Samia M. El Houshy (2015) Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. Alexandria Journal of Veterinary Sciences, 44 (1), 59-66. doi:10.5455/ajvs.1043





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