A rapid aqueous acid extraction thiobarbituric acid method for measuring malondialdehyde as a marker of lipid peroxidation in animal tissue, food, and feedstuff samples has been developed. Sample is homogenized with aqueous trichloroacetic acid in the presence of hexane and butylated hydroxytoluene, and the homogenate is centrifuged. Following reaction with thiobarbituric acid reagent, malondialdehyde is directly quantified on the basis of the third-derivative absorption spectrum of the pink complex formed. Further purification is not required because the derivative transformation of the conventional analytical band at around 532 nm virtually eliminates spectral interferences arising from other compounds. The effect of antioxidants and the optimum conditions for the reaction have been established, and the analytical performance of the new method has been evaluated. The applicability of the method on various animal tissue, food, and feedstuff samples has been also tested. Owing to its simplicity and increased sensitivity and specificity, the method may be preferred over other methods for estimating the extent of lipid peroxidation.

Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples

Thiobarbituric acid test for monitoring lipid oxidation in meat

Modified Extraction 2-Thiobarbituric Acid Method for Measuring Lipid Oxidation in Poultry

Ground pork shoulders were combined with 50/50 pork trimmings to achieve fat levels of 20.0, 23.3, 26.6, and 30.0%. Salt/phosphate (NaCl/PO4) combinations of 0/0, 1/0, 1/0.25 and 2%/0.5% were blended with each fat level. Each treatment combination was stored at 3°C for 7 days in air-permeable film (AP), 21 days in vacuum pouches (VP) and at −23°C for 90 days in double-wrapped (DW) freezer paper. Fat level did not affect pH, expressed moisture (EM), peroxide value (PV), 2-thiobarbituric acid (TBA) values or cooking losses. Patties with 30.0% fat were jucier and required less energy to compress. A combination of 1%NaCl/0.25%PC4 reduced cooking losses, enhanced sensory properties and moderated the oxidation effects of NaCl up to 60 days of frozen storage. The NaCl treatment accelerated lipid oxidation most during all storage conditions while the control remained the least oxidized.

Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties

This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principles. It also presents technological advances for studying the basic mechanism of lipid oxidation, for measuring its intensity, and for retaining food quality. The food commodities that provide the subject matter for this review include vegetable oils, legumes, cereal grains, eggs, beef, lamb, poultry, seafoods, and catfish. The methodologies for assessing food quality form a multidisciplinary approach that includes primarily instrumental analysis by direct gas chromatography, chemical analysis by the TBA test, and sensory analysis by quantitative descriptive determinations. The author hopes that the information presented in this review is applicable to food commodities not discussed.

Lipid oxidation in foods

SUMMARY
2-Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and –20°C. TBA values of these tissues were low compared to values usually reported for cooked tissue from these animals in similar environments. There were significant animal differences in TBA values of beef and pork; there were significant changes in TBA values of these tissues during storage at 4°C, but changes during storage at –20°C were insignificant. pH and TBA values were inversely related. Mathematical relationships between TBA values of pork and beef during storage at 4°C. between TBA values and pH and between results obtained by the two procedures for determining TBA values of pork during storage are discussed. The extraction method is an acceptable method for determining TBA values and is easier to use than the distillation method. The TBA test has limited use for meat samples that have been frozen.

Vernon C. Witte

Papers

A new extraction method for determining 2‐thiobarbituric acid values of pork and beef during storage