title: TBARs distillation method: revision to minimize the interference from yellow pigments in meat products.
abstract: The aim was to study the effect of the incubation method and TBA reagent (concentration/solvent) on yellow pigment interference in meat products. Distillates from red sausage, sucrose, malondialdehyde and a mixture of sucrose-malondialdehyde were reacted with four different TBA solutions at five different temperature/time relations. Two TBA solutions were prepared at 20mM using 90% glacial acetic acid or 3.86% perchloric acid. In addition, an 80mM TBA solution was prepared using distilled water adjusted to pH4 and another using 0.8% TBA in distilled water. The temperature/time relations were: (1) 35min in a boiling water bath; (2) 70°C/30min; (3) 40°C/90min; (4) room temperature (r.t.) (24°C) in dark conditions for 20h; and (5) 60min in a boiling water bath. The results showed that aqueous or diluted acid solutions of TBA reagent and the application of 100°C for less than 1h provided the best conditions to minimize the presence of yellow pigments and maximize pink pigment formation in meat products.
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Díaz
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain.
authors.forename: M B
authors.initials: MB
authors.lastname: Linares
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Egea
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain.
authors.forename: S M
authors.initials: SM
authors.lastname: Auqui
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain. Electronic address: mgarrido@um.es.
authors.forename: M D
authors.initials: MD
authors.lastname: Garrido
mesh_terms: D002212:Capsicum; D003116:Color; D057168:Distillation / Q000379:methods*; D007202:Indicators and Reagents; D008461:Meat Products / Q000032:analysis*; D010860:Pigments, Biological; D012997:Solvents; D013053:Spectrophotometry / Q000379:methods*; D013395:Sucrose; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis*; D013997:Time Factors
chemical_list: D007202:Indicators and Reagents; D010860:Pigments, Biological; D012997:Solvents; D017392:Thiobarbituric Acid Reactive Substances; D013395:Sucrose
keywords: Interference; Meat products; Sucrose; TBA distillation method; Yellow pigment