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A Method for Measuring Lipid Peroxidation of Freeze-dried Egg Yolk by Using Chemiluminescence Analyzer
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 Title & Authors
A Method for Measuring Lipid Peroxidation of Freeze-dried Egg Yolk by Using Chemiluminescence Analyzer
Pyun, Chang-Won; Hong, Go-Eun; Jang, Soon-Hong; Kim, Jong-Min; Kim, Soo-Ki; Lee, Chi-Ho;
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The aim of this study was to investigate the relationship between a simple method for measuring lipid peroxidation by using a chemiluminescence analyzer and traditional methods, such as 2-thiobarbituric acid reactive substances or peroxide value of solid food samples. Freeze-dried egg yolk powder was kept on , under dark condition. The peroxidation value was measured during certain storage period by using 3 methods, and the chemiluminescence value was compared with 2-thiobarbituric acid reactive substances or peroxide value. For comparison, 3 kinds of freeze-dried egg yolk were prepared from whole eggs purchased from a local market. The chemiluminescence value was significantly correlated with both the peroxide value and the 2-thiobarbituric acid related substances during storage, and showed a high correlation to the real sample test. It showed a little higher correlation with peroxide value. These results suggest that using a chemiluminescence analyzer may provide the ability to measure the lipid peroxidation of high lipid content solid-food samples, instead performing both the 2-thiobarbituric acid reactive substances test and measuring the peroxide value.
lipid peroxidation;chemiluminescence analyzer;2-thiobarbituric acid;peroxide value;freeze-dried egg yolk;
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계란의 저장에 따른 물리화학적 특성 평가 및 품질 인자 설정,김범근;박찬은;김병삼;김윤숙;

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