Assessing Ozonated Water's Ability to Reduce Malondialdehyde in Red Meat Samples from Iraq's Wasit Markets | ||
| مجله علوم و صنایع غذایی ایران | ||
| Article 8, Volume 22, Issue 164, 1404, Pages 103-112 PDF (414.05 K) | ||
| DOI: 10.22034/FSCT.22.164.103 | ||
| Author | ||
| Manal Hadi Ghaffoori Kanaan* | ||
| گروه پرستاری / موسسه فنی سواره، دانشگاه فنی میانه، بغداد، عراق | ||
| Abstract | ||
| Malondialdehyde (MDA), which is a secondary result of oxidation, is the major well-studied detrimental by-product of the peroxidation of polyunsaturated fatty acids. It has been used as a measurement of oxidative rancidity. The sensitive thiobarbituric acid reactive substance (TBARS) test makes it possible to determine the amount of MDA present in animal tissues. This study aimed to assess ozonated water's ability to reduce MDA in red meat samples retailed in Iraq's Wasit markets. There was a determination of MDA concentrations using the use of high-performance liquid chromatography (HPLC). An ozone generator (A2Z/AQUA-6, USA) was used to create ozone (O3), and a CHE-Mets®-Kit (USA) was used to determine the concentration of O3 in water in terms of parts per million (ppm). Before treatment (control), the findings showed that all of the samples had higher MDA concentrations, with levels in frozen sheep meat (1.53-2.51 ppm) and cow meat (0.89-1.71) ppm. After being treated with ozonated water (0.5 ppm for thirty minutes), all of the samples exhibited a decrease in the measured levels of MDA (ppm). It was observed that the average levels of MDA in frozen sheep and cow meat were 1.27± 0.28 and 1.99± 0.32, respectively, before the application of treatment. However, after treatment, the average levels of MDA were found to be 1.13±0.323 for frozen sheep meat and 0.39±0.20 for frozen cow meat. There was a statistically significant difference between these two groups (P≤ 0.05). This decrease in MDA is very important from the point of view of public health | ||
| Keywords | ||
| MDA; sheep meat | ||
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