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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]|
De Felicio P.E.
|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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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