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Type: Artigo de periódico
Title: Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos
Title Alternative: TBA test applied to meats and their products: traditional, modified and alternative methods
Author: Osawa, Cibele Cristina
Felício, Pedro Eduardo de
Gonçalves, Lireny Ap. Guaraldo
Abstract: The TBA test is essential to quality control of fat-containing food, being the test most applied to evaluate lipid peroxidation in fishery, meat and poultry products. It estimates malonaldehyde, a secondary oxidation product, by reacting with 2-thiobarbituric acid, forming a coloured complex, measured spectrophotometrically atlambda = 532 nm. Results are expressed as mg malonaldehyde per kg sample or frequently as TBA value. There are four ways of quantifying it: by lipid extraction, direct heating, distillation or heat-acid extraction. This review intends to point out traditional, modified and alternative TBA test methods, besides enumerating advantages and drawbacks of each one.
Subject: TBA test
lipid oxidation
Editor: Sociedade Brasileira de Química
Rights: aberto
Identifier DOI: 10.1590/S0100-40422005000400019
Date Issue: 1-Aug-2005
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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