Abstract
This book chapter explores protein carbonyl analysis in meat and meat products, focusing on the enduring power of the classic 2,4-dinitrophenylhydrazine (DNPH) spectrophotometric method. Understanding protein oxidation extent is crucial for product quality and safety. The chapter provides a thorough overview of the DNPH method, including its fundamental principles, advantages, and inherent limitations, along with details on experimental procedures and sample preparation. The DNPH method stands as a potent technique for measuring carbonyl compounds, playing a crucial role in upholding regulatory standards and satisfying consumer demands for minimally oxidized meat and meat products. Its versatility is showcased by its ability to evaluate different meat processing and preservation methods, supporting shelf life and sensory studies. By providing a comprehensive guide, this chapter empowers readers to unlock the mysteries of protein oxidation, ultimately enhancing product quality, reducing food loss, and increasing consumer satisfaction.
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Acknowledgments
This study received financial support from the project UIDP/50006/2020, funded by FCT/MCTES using national funds. Rebeca Cruz acknowledges support from FCT through the FCT Researcher Program CEEC Individual 2022 (2022.00965.CEECIND).
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Cruz, R., Sobral, M.M.C., Casal, S. (2024). The Long-Lasting Potential of the DNPH Spectrophotometric Method for Protein-Derived Carbonyl Analysis in Meat and Meat Products. In: Verruck, S., Teixeira Marsico, E. (eds) Functional Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3573-5_13
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DOI: https://doi.org/10.1007/978-1-0716-3573-5_13
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