Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry.
A simple and accurate objective test for monitoring lipid oxidation in poultry products is needed. Thiobarbituric acid (TBA) values of cooked poultry meat were determined by a distillation method and by a modified extraction method. Perchloric acid was used in the extraction method to release TBA reactive substances from the meat. The maximum absorption wavelength of the TBA-malonaldehyde complex was 531 nm. The TBA values for cooked chicken and turkey were highly correlated (r = .91) for both the extraction and distillation methods. Sensory scores of warmed-over flavor in precooked poultry were highly correlated with TBA values in both the distillation (r = .83) and extraction (r = .85) methods. Results indicate that the extraction method is faster, easier to perform, and as accurate as the distillation method for monitoring lipid oxidation in poultry.
Department of Food Science & Human Nutrition, Michigan State University, East Lansing 48824.
A M
AM
Salih
D M
DM
Smith
J F
JF
Price
L E
LE
Dawson
D000818:Animals; D002645:Chickens; D008055:Lipids / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D011202:Poultry Products / Q000032:analysis*; D013858:Thiobarbiturates; D014422:Turkeys
D008055:Lipids; D013858:Thiobarbiturates; C029684:thiobarbituric acid