MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEAT

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書誌事項

公開日
1978-11
権利情報
  • http://onlinelibrary.wiley.com/termsAndConditions#vor
DOI
  • 10.1111/j.1365-2621.1978.tb07411.x
公開者
Wiley

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<jats:title>ABSTRACT</jats:title> <jats:p>The effect of adding propyl gallate (PG) and ethylenediaminetetraacetic acid (EDTA) in the distillation 2‐thiobarbituric acid (TBA) test of fish and meat samples was determined with the purpose of minimizing further oxidation of lipids during the test. Also determined was the effect of chilled blending on TBA values. The addition of PG and EDTA to the distillation mixture substantially lowered TBA values of catfish samples, while it did not show any significant effect on beef, pork, and chicken samples. Chilled blending also was effective for fish samples, although less effective than adding PG and EDTA in distillation; it did not have perceptible effect on meat samples. The addition of PG and EDTA in the blending process (the initial Step of the test) was most effective for both fish and meat samples. The differences in the results between fish and meat samples have been discussed in terms of general differences in fatty acid composition of fish and meat. Finally, the addition of PG and EDTA in the blending process is recommended in the distillation TBA test of fish and meat, particularly of fish, to minimize further lipid oxidation occurring during the test.</jats:p>

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