Auto-oxidative changes in un-refrigerated goat meat
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Lipid peroxidation of biological samples may be assessed by different chemical and physical methods. However, those based on the measurement of malondialdehyde formed from the breakdown of endoperoxides during the last stages of the oxidation of polyunsaturated fatty acid, appear to be the most widely used. A simple and highly sensitive spectrophotometric method for determining thiobarbituric acid reactive species (TBARS) as a marker of lipid peroxidation in food was used in this study. The method is based on the reaction between malondialdehyde and thiobarbituric acid to form a pink chromogen whose absorbance can be determined spectrophotometrically at 532nm. The method was standardized using tetramethoxypropane (TMP) and the extent of lipid peroxidation was expressed as micromoles of MDA per g of goat meat. The extent of lipid peroxidation in both refrigerated at 40 C and un-refrigerated goat meat was investigated using this method. The results showed that there is more lipid peroxidation in the un-refrigerated goat meat compared to the refrigerated meat. The highest peroxide value was found in un-refrigerated goat meat after 5days.The levels of MDA in frozen goat meat remained low, however, fluctuated on different days.