Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
248 22 |
Ultima descărcare din IBN: 2024-01-02 12:51 |
Căutarea după subiecte similare conform CZU |
619:614.31:637.5 (8) |
Medical sciences (11142) |
Sanitary inspection and control (92) |
Produce of domestic (farmyard) animals and game (304) |
SM ISO690:2012 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. In: Ştiinţa Agricolă, 2022, nr. 1, pp. 116-124. ISSN 1857-0003. DOI: https://doi.org/10.55505/sa.2022.1.17 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Ştiinţa Agricolă | ||||||
Numărul 1 / 2022 / ISSN 1857-0003 /ISSNe 2587-3202 | ||||||
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DOI:https://doi.org/10.55505/sa.2022.1.17 | ||||||
CZU: 619:614.31:637.5 | ||||||
Pag. 116-124 | ||||||
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Descarcă PDF | ||||||
Rezumat | ||||||
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. |
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Cuvinte-cheie meat, peroxidase, thiobarbituric acid, malondialdehyde, UV-VIS spectrum, carne, peroxidază, Acid tiobarbituric, malondialdehidă, Spectru UV-VIS |
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