Biochemical Study on Lipid Profile and Lipid Peroxidation in Frozen Meat

The objective of the present study was to monitor the effect of freezing on lipid peroxidation parameters in beef and in mutton from Alexandria 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, effect of feezing at -20°C for two months on meat pH, pH remained the same as it was within normal accepted range, and rancidity not developed during frozen storage of meat within two months. Paradoxically, studies had shown that frozen storage leads to time dependent increases in accumulation of lipid peroxidation product as malondialdhyde and also cholesterol oxidation occur while fatty acids oxidation occurs to some extent as there is 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 as other unsaturated fatty acids are largely retained with minute change.