Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat

Nabil M.Taha; Abd El Wahab A. Mandour; Mohamed A.Lebda; Reham M. Abo Hashem; Samia M. El Houshy

doi:10.5455/ajvs.1043

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Original Article
Online Published: 13 Feb 2015

AJVS. 2015; 44(1): 59-66

doi: 10.5455/ajvs.1043

Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat

Nabil M.taha, Abd El Wahab A. Mandour, Mohamed A.lebda, Reham M. Abo Hashem, Samia M. El Houshy.

Abstract
The objective of the present study was to monitor lipid peroxidation parameters of fresh and frozen beef and mutton meat in Alexandria, Egypt Markets and their effects on meat quality through determination of the following parameters; pH, Acid Value, Free Fatty Acids Content, Malondialdhyde, Total Cholestrols, Triacylglycerols, High Density Lipoproteins, Low Density Lipoproteins, Very Low Density Lipoproteins and Fatty Acids analysis by Gas Chromatography.
Conclusively, feezing at -20°C for two months not alter meat pH as it keeps it within normal accepted range, rancidity not developed during. frozen storage of meat within two months. Paradoxically, studies have shown that cold preservation leads to time dependent increases in accumulation of lipid peroxidation product Malondialdhyde also cholesterol oxidation occur while fatty acid oxidation occur to some extent as we noticed disappearance of omega 3 fatty acid and ecosapentanoic acid by freezing process and this considered to be evidence of lipid peroxidation inspite of this point freezing as a method of meat preservation causes only a small decrease in nutritive value, and natural health-promoting substances such as other unsaturated fatty acids are largely retained with minute change.

Key words: Rancidity, Lipid Peroxidation, Malondialdhyde, Total Cholestrols, Gas Chromatography

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How to Cite this Article

Pubmed Style

M.taha N, Mandour AEWA, A.lebda M, Hashem RMA, Houshy SME. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. AJVS. 2015; 44(1): 59-66. doi:10.5455/ajvs.1043

Web Style

M.taha N, Mandour AEWA, A.lebda M, Hashem RMA, Houshy SME. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. https://www.alexjvs.com/?mno=1043 [Access: May 06, 2025]. doi:10.5455/ajvs.1043

AMA (American Medical Association) Style

M.taha N, Mandour AEWA, A.lebda M, Hashem RMA, Houshy SME. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. AJVS. 2015; 44(1): 59-66. doi:10.5455/ajvs.1043

Vancouver/ICMJE Style

M.taha N, Mandour AEWA, A.lebda M, Hashem RMA, Houshy SME. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. AJVS. (2015), [cited May 06, 2025]; 44(1): 59-66. doi:10.5455/ajvs.1043

Harvard Style

M.taha, N., Mandour, . A. E. W. A., A.lebda, . M., Hashem, . R. M. A. & Houshy, . S. M. E. (2015) Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. AJVS, 44 (1), 59-66. doi:10.5455/ajvs.1043

Turabian Style

M.taha, Nabil, Abd El Wahab A. Mandour, Mohamed A.lebda, Reham M. Abo Hashem, and Samia M. El Houshy. 2015. Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. Alexandria Journal of Veterinary Sciences, 44 (1), 59-66. doi:10.5455/ajvs.1043

Chicago Style

M.taha, Nabil, Abd El Wahab A. Mandour, Mohamed A.lebda, Reham M. Abo Hashem, and Samia M. El Houshy. "Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat." Alexandria Journal of Veterinary Sciences 44 (2015), 59-66. doi:10.5455/ajvs.1043

MLA (The Modern Language Association) Style

APA (American Psychological Association) Style

M.taha, N., Mandour, . A. E. W. A., A.lebda, . M., Hashem, . R. M. A. & Houshy, . S. M. E. (2015) Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat. Alexandria Journal of Veterinary Sciences, 44 (1), 59-66. doi:10.5455/ajvs.1043

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