Liha töötlemine
teins may result in degradation or polymer-
There are several methods for the mea- ization of myofibrillar proteins and alter their
surement of lipid oxidation in meat products. functionality in properties such as gelation,
One of the most common methods is the emulsification, solubility, and water-holding
TBARS that consists of the spectrophotomet- capacity (Ooizumi and Xiong 2004). The
ric determination of malondialdehyde (MDA) main modifications of amino acids by oxida-
Detection of Chemical Hazards 475
tion, especially proline, arginine, lysine, 2008). Both semialdehydes are formed as the
methionine, and cysteine residues, consist of main carbonyl products from metal-catalyzed
the formation of carbonyl derivatives (Giulivi oxidized proteins. This method uses liquid
et al. 2003)
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