The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products

Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a second...

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Autores principales:	Marzieh Hejazy, Seyed Amin Khatibi, Zahra Shamsi
Formato:	article
Lenguaje:	EN
Publicado:	Shahid Sadoughi University of Medical Sciences and Health Services 2021
Materias:	malondialdehyde oxidation meat frying. Agriculture S Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/cb25951ca5cc4054a046ae4ca7995af5
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spelling	oai:doaj.org-article:cb25951ca5cc4054a046ae4ca7995af52021-11-03T17:02:28ZThe Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products2476-74172476-7425https://doaj.org/article/cb25951ca5cc4054a046ae4ca7995af52021-11-01T00:00:00Zhttp://jnfs.ssu.ac.ir/article-1-368-en.htmlhttps://doaj.org/toc/2476-7417https://doaj.org/toc/2476-7425Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However, the level of MDA produced during the frying process varies depending on the type of food. Methods: This study was performed to evaluate the levels of MDA before and after the frying process in different products, including chicken, fish, pan kebab, beef, sausage, and hamburger. Also, the effect of meat content in hamburger was evaluated on the MDA level. The spectrophotometric thiobarbituric acid reactive substances (TBARS) test was used to determine MDA in the food products. Results: The concentration of MDA in the products increased significantly (P < 0.01) after frying in oil. The highest amount of MDA between the products was detected in fried fish (1.24 µM/g). By increasing the percentage of meat in hamburgers, the content of MDA increased in this product. In the hamburger containing 90% of meat, the MDA level was significantly (P < 0.05) higher than others (0.98 µM/g). Conclusion: The results of the present study can provide proper knowledge about the levels of lipid peroxidation and the safety of different fried meat products.Marzieh HejazySeyed Amin KhatibiZahra ShamsiShahid Sadoughi University of Medical Sciences and Health Servicesarticlemalondialdehydeoxidationmeatfrying.AgricultureSNutrition. Foods and food supplyTX341-641ENJournal of Nutrition and Food Security, Vol 6, Iss 4, Pp 367-373 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	malondialdehyde oxidation meat frying. Agriculture S Nutrition. Foods and food supply TX341-641
spellingShingle	malondialdehyde oxidation meat frying. Agriculture S Nutrition. Foods and food supply TX341-641 Marzieh Hejazy Seyed Amin Khatibi Zahra Shamsi The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
description	Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However, the level of MDA produced during the frying process varies depending on the type of food. Methods: This study was performed to evaluate the levels of MDA before and after the frying process in different products, including chicken, fish, pan kebab, beef, sausage, and hamburger. Also, the effect of meat content in hamburger was evaluated on the MDA level. The spectrophotometric thiobarbituric acid reactive substances (TBARS) test was used to determine MDA in the food products. Results: The concentration of MDA in the products increased significantly (P < 0.01) after frying in oil. The highest amount of MDA between the products was detected in fried fish (1.24 µM/g). By increasing the percentage of meat in hamburgers, the content of MDA increased in this product. In the hamburger containing 90% of meat, the MDA level was significantly (P < 0.05) higher than others (0.98 µM/g). Conclusion: The results of the present study can provide proper knowledge about the levels of lipid peroxidation and the safety of different fried meat products.
format	article
author	Marzieh Hejazy Seyed Amin Khatibi Zahra Shamsi
author_facet	Marzieh Hejazy Seyed Amin Khatibi Zahra Shamsi
author_sort	Marzieh Hejazy
title	The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
title_short	The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
title_full	The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
title_fullStr	The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
title_full_unstemmed	The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
title_sort	effect of frying process on the level of malondialdehyde in different meat products
publisher	Shahid Sadoughi University of Medical Sciences and Health Services
publishDate	2021
url	https://doaj.org/article/cb25951ca5cc4054a046ae4ca7995af5
work_keys_str_mv	AT marziehhejazy theeffectoffryingprocessonthelevelofmalondialdehydeindifferentmeatproducts AT seyedaminkhatibi theeffectoffryingprocessonthelevelofmalondialdehydeindifferentmeatproducts AT zahrashamsi theeffectoffryingprocessonthelevelofmalondialdehydeindifferentmeatproducts AT marziehhejazy effectoffryingprocessonthelevelofmalondialdehydeindifferentmeatproducts AT seyedaminkhatibi effectoffryingprocessonthelevelofmalondialdehydeindifferentmeatproducts AT zahrashamsi effectoffryingprocessonthelevelofmalondialdehydeindifferentmeatproducts
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The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products

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