Malonaldehyde, lipid oxidation, and the thiobarbituric acid test

1974 ◽  
Vol 51 (3) ◽  
pp. 114-114 ◽  
Author(s):  
Stuart Patton
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

Thiobarbituric acid test for monitoring lipid oxidation in meat

1997 ◽  
Vol 59 (3) ◽  
pp. 345-353 ◽  
Author(s):  
Juana Fernández ◽  
Jose A. Pérez-Álvarez ◽  
Jose A. Fernández-López
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

A Further Study of Effects of Glandless Cottonseed Flour on Lipid Oxidation and Color Changes in Raw Ground Beef Containing Salt

1983 ◽  
Vol 46 (9) ◽  
pp. 787-790 ◽  
Author(s):  
K. S. RHEE ◽  
G. C. SMITH
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Color Difference ◽  
Moderate Amount ◽  
Cottonseed Flour ◽  
Glandless Cottonseed ◽  
Color Changes ◽  
Thiobarbituric Acid Test ◽  
Acid Test

Defatted glandless cottonseed flour added at a level of 2 or 3% of meat weight can retard salt-promoted lipid oxidation and off-color development in raw ground beef patties containing a moderate amount (10 or 20%) of fat. These effects were apparent regardless of whether the patties were stored at 4 or −20°C. Lipid oxidation was determined by the thiobarbituric acid test and color was evaluated by determining the redness (“a”) values with a Hunter color difference meter.

Stability of Freshwater Sucker (Catostomus spp.) Flesh During Frozen Storage

1978 ◽  
Vol 35 (2) ◽  
pp. 253-257 ◽  
Author(s):  
L. E. Dawson ◽  
K. L. Uebersax ◽  
M. A. Uebersax
Keyword(s):  
Lipid Oxidation ◽  
Storage Time ◽  
Storage Stability ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Harvest Dates ◽  
Fish Lipid ◽  
Different Seasons ◽  
Acid Test

Freshwater suckers (Catostomus spp.) were harvested from Lakes Huron, Michigan, and Superior during different seasons of the year. Initial compositional analyses and storage stability of products held at −18 °C for periods of 1, 3, 6, and 12 mo were determined for coarsely ground (eviscerated) fish, minced flesh, and loin and belly flap muscles. Moisture levels ranged from 75.3 to 83.5%, showing no consistent differences among lakes, harvest dates, or fish portions. Calcium levels of minced flesh averaged 0.08%, only about one tenth of that from coarsely ground fish. Lipid analyses (2-thiobarbituric acid test, TBA) showed increased lipid oxidation with storage time. Those results indicate that untreated minced flesh may be stored frozen for at least 6 mo without serious lipid oxidation, since TBA numbers averaged < 2.0 at that storage time. Lipids in loin muscle were least oxidized, followed by minced flesh, belly flap, and coarsely ground fish, respectively. Key words: fish, mechanically deboned, storage stability, sucker, lipid oxidation

Lipid Peroxidation in Hyperlipidaemic Patients. A Study of Plasma using an HPLC-Based Thiobarbituric Acid Test

1993 ◽  
Vol 19 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Susanna Chirico ◽  
Cheryl Smith ◽  
Christine Marchant ◽  
Malcolm J. Mitchinson ◽  
Barry Halliwell
Keyword(s):  
Lipid Peroxidation ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

A review of the methodology of the 2-thiobarbituric acid test

1991 ◽  
Vol 40 (3) ◽  
pp. 271-291 ◽  
Author(s):  
D.V. Hoyland ◽  
A.J. Taylor
Keyword(s):  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

scholarly journals Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

2020 ◽  
Vol 11 (2) ◽  
pp. 69-74
Author(s):  
Muhammad Nazly Hasibuan ◽  
Eti Indarti ◽  
Novia Mehra Erfiza
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Critical Parameters ◽  
Life Testing ◽  
Thiobarbituric Acid Test ◽  
Semi Empirical ◽  
Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters  stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

Ultra-violet Photolysis of Unsaturated Fatty Acids in Relation to the Thiobarbituric Acid Test

Nature ◽  
1963 ◽  
Vol 200 (4911) ◽  
pp. 1098-1099 ◽  
Author(s):  
L. D. SASLAW ◽  
H. J. ANDERSON ◽  
V. S. WARAVDEKAR
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Ultra Violet ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test
Sign in / Sign up

Export Citation Format

Share Document