Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays

The impacts of curing plus antioxidant or prooxidant inclusion in model meat systems on malondialdehyde (MDA) levels detected by three different assays as spectrophotometry (M-1), test kit (M-2), and high-performance liquid chromatography (HPLC, M-3) were explored. Four treatments that included non-cured, cured, cured zeaxanthin-added, ferric iron-added produced. MDA during storage recorded M-1 higher than both M-2 (up to 29-fold) M-3 53-fold). effects visibly all assays, whereas the addition more obvious when determined M-3. Despite variations within numerical values, presented strong correlations with Overall, it was concluded spectrophotometric could be reliable condition acceptable coefficients are utilized avoid overestimation. Besides, simultaneous improvement simplification chromatographic techniques well rapid kits would pave way for their widespread use.