| Literature DB >> 3684874 |
A M Salih1, D M Smith, J F Price, L E Dawson.
Abstract
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.Entities:
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Year: 1987 PMID： 3684874 DOI： 10.3382/ps.0661483
Source DB: PubMed Journal: Poult Sci ISSN： 0032-5791 Impact factor: 3.352