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The document summarizes a lab experiment to determine peroxide formation in fish and chips. Samples of UV-treated and untreated fish and chips were analyzed using a ferrous oxidation-xylenol orange assay to spectrophotometrically measure hydrogen peroxide content as a proxy for lipid peroxidation. Results showed UV-treated fish and chips had significantly higher peroxide values, indicating greater oxidation, than untreated controls. The experiment provides a method to quantify lipid oxidation in foods.

Author

api-347340507

Language

EN