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.
Lipid oxidation has long been r xidation has long been r xidation has long been r xidation has long been r xidation has long been recogniz ecogniz ecogniz ecogniz ecognized as a leading cause of quality deter ed as a leading cause of quality deter ed as a leading cause of quality deter ed as a leading cause of quality deter ed as a leading cause of quality deterior ior ior ior ioration in muscle foods and is ation in muscle foods and is ation in muscle foods and is ation in muscle foods and is ation in muscle foods and is often the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, includoften the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, includoften the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, includoften the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, includoften the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, including volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the ing volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the ing volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the ing volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the ing volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. The sampling methodologies of distillation/solvent extraction and headspace analysis, and isolation methods associated The sampling methodo...
A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium cascinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the cart exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.
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