I am gathering articles that will be useful for my intended study; 'protein oxidation in freeze-stored meat tissues'. I have seen several articles that describe the procedure in detail but no formula for calculation.
I will appreciate a full article with procedure and calculation.
Hi! I am still trying to standardize the methodology to measure carbonyl content in lamb meat samples. After I've read a lot of papers, the one that most helped me was "A step-by-step protocol for assaying protein carbonylation inbiological samples" (Colombo et al., 2016). To extract myofibrillar protein I'll use the protocol as proposed by Jongberg et al. (2011) in "Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties".
The carbonyl content is based on the amount of nmol carbonyls/ mg of protein of the sample: carbonyls= [10^6 x (Abs 370 nm/ 22.000 M-¹ cm-¹)]/ protein (mg/ mL). I am still with some doubts in how to measure protein content ... so if you have any ideas, please let know.
I am at your dispposal
Regards
@Sthefany Samile Santos this is helpful. I will share any other findings
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