Journal ArticleDOI
Thiobarbituric acid test for monitoring lipid oxidation in meat
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TLDR
In this article, the thiobarbituric acid (TBA) test for lipid oxidation measurements is described and a detailed description of the different TBA test procedures, possible interferences and limitations of this technique are also given.About:
This article is published in Food Chemistry.The article was published on 1997-07-01. It has received 602 citations till now. The article focuses on the topics: Lipid oxidation & Thiobarbituric acid.read more
Citations
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Journal ArticleDOI
Phenolic content and antioxidant activity of olive extracts
TL;DR: In this paper, the phenolic component of freeze-dried olive fruit was fractionated by high-performance liquid chromatography using ultraviolet, atmospheric pressure chemical ionisation (APCI) and electrospray ionization (ESI) detection.
Journal ArticleDOI
Methods for testing antioxidant activity
TL;DR: The measurement of antioxidant activities, especially of antioxidants that are mixtures, multifunctional or are acting in complex multiphase systems, cannot be evaluated satisfactorily by a simple antioxidant test without due regard to the many variables influencing the results.
Journal ArticleDOI
Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes
TL;DR: In this article, the effect of salting and smoking on the keeping quality of chub mackerel was studied over a period of 30 days, based on sensory analysis and biochemical indices determination.
Journal ArticleDOI
Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata) : Biochemical and sensory attributes
TL;DR: The combined effect of modified atmosphere packaging and oregano essential oil, on the shelf-life of lightly salted cultured sea bream fillets stored under refrigeration was studied and inhibition in the TVBN and TMAN values was evident in the order MAP.
Journal ArticleDOI
Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review
Deepika Dave,Abdel E. Ghaly +1 more
TL;DR: Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life.
References
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Book ChapterDOI
Malondialdehyde determination as index of lipid peroxidation
H H Draper,M Hadley +1 more
TL;DR: This chapter describes the malondialdehyde (MDA) as index of lipid peroxidation, a determination that appears to offer a facile means of assessing lipidperoxidation in biological materials.
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.
Book ChapterDOI
Assay for blood plasma or serum.
TL;DR: It was anticipated that platelet aggregation, if it occurs during the drawing of the blood, would liberate the TBA-reacting substances, and the effect of the aggregation was found to be eliminated by treatment with phosphotungstic acid–sulfuric acid system.