A New Extraction Method for Determining 2‐thiobarbituric Acid Values of Pork and Beef During Storage

Witte, V. C.; Krause, G. F.; Bailey, Milton E.

doi:10.1111/j.1365-2621.1970.tb04815.x

Cited by 1,143 publications

(616 citation statements)

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“…Thiobarbituric acid (TBA) value was estimated by extraction method described by Witte et al (1970) and was expressed as mg malonaldehyde per kg of pet food. The procedure of Strange et al (1977) was followed for the tyrosine value with slight modifi cations.…”

Section: Methodsmentioning

confidence: 99%

Preparation, storage stability and palatability of spent hen meal based pet food

Karthik¹,

Kulkarni²,

Sivakumar³

2010

J Food Sci Technol

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Extruded pet foods were prepared by extrusion process incorporating dry rendered spent hen meal (SHM) at 10 and 20% levels, and packed in LDPE bags before storage at room temperature (35 ± 2ºC) up to 45 days. The colour of the pet foods was uniformly brown with pleasant meaty odour. The thiobarbituric acid, tyrosine values, free fatty acid content and acid value and total bacterial counts increased gradually during storage but E .coli, Salmonella spp, Clostridium spp, Staphylococci spp and fungi were not detected during storage. The pet owners rated the pet foods as good. The body weight of the adult pet dogs did not decrease during the feeding trial of one month and the health condition of pets was good. The cost of production per kg of pet food containing 10 and 20% SHM was Rs 18.00 and Rs 22.75, respectively. It was concluded that a pet food (whole meal) with good nutritive quality and palatability to dogs can be prepared by incorporating 10-20% of spent hen meal which can be safely stored up to 45 days at room temperature.

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Section: Methodsmentioning

confidence: 99%

Preparation, storage stability and palatability of spent hen meal based pet food

Karthik¹,

Kulkarni²,

Sivakumar³

2010

J Food Sci Technol

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“…The thiobarbituric acid reactive substances (TBARS) were determined from d0 to d8 by using the extraction method (Witte et al 1970) with slight modification. Four g sample was homogenized with 20 % trichloroacetic acid solution (20 ml) and the slurry was centrifuge at 3,000 g (MP 400R Eltek Ltd., India) for 10 min.…”

Section: Estimation Of Oxidative Stabilitymentioning

confidence: 99%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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“…Thiobarbituric acid reacting substances value Thiobarbituric acid reacting substances value of meat balls during storage was determined using the methods described by Witte et al (1970). Twenty grams of the sample was homogenized with 50 mL of precooled 20% trichloroacetic acid (TCA) solution.…”

Section: Coliform Countmentioning

confidence: 99%

“…A blank using 3 mL of precooled 10% TCA solution instead of TCA extract of the sample was also prepared in a similar manner as described above. TBARS value was calculated as mg malonaldehyde per kg of sample by referring to a standard graph (Witte et al 1970). …”

Section: Coliform Countmentioning

confidence: 99%

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Bhat

Kumar

2011

J Food Sci Technol

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The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters namely emulsion stability, cooking yield, proximate composition and sensory parameters of meat balls decreased significantly (P<0.05) with the increasing skin level. Based on various sensory parameters, meat balls containing 50% skin were optimized as best among coated as well as non-coated meat balls. Both coated as well as control meat balls were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7 and 14 days for various quality parameters during refrigerated storage at 4±1°C. TBARS value, total plate count and psychrophilic count increased significantly (P<0.05) whereas the scores for various sensory attributes decreased significantly (P<0.05) during storage. Coliforms were not detected throughout the period of storage. Thus, meat balls utilizing chicken skin were stored for a period of 14 days at refrigerated temperature (4±1°C) with changes in the quality parameters under acceptable limits.

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A New Extraction Method for Determining 2‐thiobarbituric Acid Values of Pork and Beef During Storage

Cited by 1,143 publications

References 1 publication

Preparation, storage stability and palatability of spent hen meal based pet food

Preparation, storage stability and palatability of spent hen meal based pet food

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

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