Journal ArticleDOI
TBA test by an extractive method applied to 'paté'.
M. R. Rosmini,M. R. Rosmini,F. Perlo,José Ángel Pérez-Álvarez,M. J. Pagan-Moreno,A. Gago-Gago,F. Lopez-Santovena,F. Lopez-Santovena,V. Aranda-Catalá +8 more
TLDR
The aim of this work was to study the influence of different conditions on the thiobarbituric acid (TBA) test, determined by the extractive method, as a measure of lipid oxidation in 'paté'.About:
This article is published in Meat Science.The article was published on 1996-01-01. It has received 169 citations till now. The article focuses on the topics: Lipid oxidation & Phosphoric acid.read more
Citations
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Journal ArticleDOI
Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté.
Mario Estévez,Ramón Cava +1 more
TL;DR: During refrigerated storage of liver pâtés, L(*)-values tended to increase while the evolution of a(*) and b(*) depended on the group and did not seem to be related to the oxidative processes.
Journal ArticleDOI
Characteristics of beef burger as influenced by various types of lemon albedo
TL;DR: In this paper, the effects of lemon albedo on chemical, physicochemical and sensory properties of beef burgers were investigated using a ranking test, and the results showed significant differences on redness and hardness.
Journal ArticleDOI
Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey
Cheorun Jo,Dong U. Ahn +1 more
TL;DR: The results showed that the modified fluorometric TBARS method was useful for the samples with low lipid oxidation products, such as fresh raw meat, and facilitates the determination of oxidation products in small quantities of samples.
Journal ArticleDOI
Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters.
Mario Estévez,Ramón Cava +1 more
TL;DR: The rosemary essential oil successfully inhibited the development of lipid and protein oxidation in Iberian pigs or white pigs with that antioxidant effect being more intense at higher concentrations of essential oil.
Journal ArticleDOI
Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté
TL;DR: In this article, the antioxidant effect of two plant essential oils (sage and rosemary essential oils) and one synthetic antioxidant (BHT) on refrigerated stored liver pâte (4 °C/90 days) was evaluated.
References
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Journal ArticleDOI
A distillation method for the quantitative determination of malonaldehyde in rancid foods
TL;DR: An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats and a high correlation of TBA numbers with rancid odor in cooked meats was established.
Journal ArticleDOI
A new extraction method for determining 2‐thiobarbituric acid values of pork and beef during storage
TL;DR: In this paper, the authors determined the 2-thiobarbituric acid (TBA) values of raw pork by distillation and extraction methods and those of raw beef by the latter method during storage at 4° and 20°C.
Journal ArticleDOI
The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters.
TL;DR: The mechanism of oxidation of methylene-interrupted trienes, tetraenes, pentaenes, and hexaenes postulates an additional step in chain propagation involving intramolecular rearrangement of the hydroperoxy free radical to a free radical bearing a closed five-membered ring peroxide.
Journal ArticleDOI
Measurement of lipid oxidation: A review
TL;DR: A review of the experimental techniques for the measurement of lipid oxidation can be found in this article, where a spectrum of tests ranges from simple organoleptic evaluations to chemical and physical methods, and the ultimate criterion for the suitability of any test is its agreement with sensory perception of rancid flavors and odors.
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