Evaluation of lipid ultraviolet absorption as a parameter to measure lipidoxidation in dark chicken meat

The application of lipid UV absorption (235, 269, and 280 nm) to follow up lipid oxidation in dark chicken meat has been evaluated using raw and cooke d samples with different alpha-toccopherol contents (modulated by dietary s upplementation). To this purpose, when absorption was measured at 235 nm, s econd-derivative spectrophotometry did not show any significant advantage o ver nonderivative spectrophotometry. For absorption at 269 and 280 nm, nond erivative spectrophotometry more sensitively monitored lipid oxidation than second- and third-derivative spectrophotometry. In addition, only direct m easurements at 235 and 269 nm and second-derivative measurements at 235 nm showed a limited usefulness to follow up lipid oxidation in our samples. Ho wever, these UV absorption parameters were much less effective than lipid h ydroperoxide values measured through a ferrous oxidation-xylenol orange met hod and a-thiobarbituric acid values determined by a third-derivative spect rophotometric method with acid aqueous extraction.