Determination Of Molondialdehyde Content Of Different Meat Types Marketed In Umuahia Abia State Nigeria

ABSTRACT

Malondialdehyde (C₃H₄C₂) is a deleterious by-product of lipid metabolism in the body. It is present in many foods and can be found in rancid food. (Yahya. N.D et cii 1996) Pure rnalondialdehyde (MDA) is unstable and is precipitated as a sodium salt immediately before it is used in biossay . Recent studies of purity analysis by ultraviolet established that malondiadehyde (propandiol, sodium salt) was stable with no notable degradation for 2 years when stored at 200 C MDA is a three carbon compound with a molecular weight of 72.06 and a melting point of 72°C. Its presence in foods generally has been associated with oxidative rancidity (Sinnhuber and Yu, 1958, Koning and Silk, 1963). MDA is metabolized in vivo and invitro by oxidation to semialdehyde and decarboxycation to acetycaldehyde (Siu and Draper, 1982). However, it has also been found in a number of fresh supermarket products, including meat (Buckler et a!, 1972), fish (Kuss et al, 1975), vegetable oil (Arya and Nirmala, 1971) and orange juice essence (Braddock and Petrus, 1971)