Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/93204
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.
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Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-23744442477&partnerID=40&md5=4ebc7a5702cc996bc390519cb93250a0
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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