Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography

The aim of this work was to compare the methods of malondialdehyde detection, as the main secondary product of the lipid peroxidation process, in meat and meat products. Malondialdehyde measurements were performed by two modified methods, the 2-thiobarbituric acid spectrophotometric method and the r...

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Hlavní autoři:	Anna Reitznerová, Monika Šuleková, Jozef Nagy, Slavomír Marcinčák, Boris Semjon, Milan Čertík, Tatiana Klempová
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2017-11-01
Edice:	Molecules
Témata:	high-performance liquid chromatography derivatization thiobarbituric acid spectrophotometry malondialdehyde lipid oxidation meat meat products
On-line přístup:	https://www.mdpi.com/1420-3049/22/11/1988
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