Auto-oxidative changes in un-refrigerated goat meat

dc.contributor.author	Nasaazi, Sharon
dc.date.accessioned	2019-12-16T11:25:33Z
dc.date.available	2019-12-16T11:25:33Z
dc.date.issued	2019-08
dc.description	A project report submitted to the department of biochemistry and sports Science as partial fulfillment for the bachelor’s degree of Makerere University	en_US
dc.description.abstract	Lipid peroxidation of biological samples may be assesed 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 a poly unsaturated fatty acid appear to be the most widely used. A simple and a highly sensitive spectrophotometric method for determining thiobarbituric acid reactive species (TBARS) as markers of lipid peroxidation was used. 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.	en_US
dc.identifier.uri	http://hdl.handle.net/20.500.12281/7700
dc.language.iso	en	en_US
dc.publisher	Makerere University	en_US
dc.subject	Lipids	en_US
dc.subject	Measurement	en_US
dc.subject	Thiobarbituric	en_US
dc.title	Auto-oxidative changes in un-refrigerated goat meat	en_US
dc.type	Thesis	en_US