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Type: Artigo de periódico
Title: Tba Test Applied To Meats And Their Products: Traditional, Modified And Alternative Methods [teste De Tba Aplicado A Carnes E Derivados: Métodos Tradicionais, Modificados E Alternativos]
Author: Osawa C.C.
De Felicio P.E.
Goncalves L.Ap.G.
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 at λ = 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.
Rights: aberto
Identifier DOI: 
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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