A review of the methodology of the 2-thiobarbituric acid test

Hoyland, D.V.; Taylor, Andrew

doi:10.1016/0308-8146(91)90112-2

Cited by 108 publications

(67 citation statements)

References 100 publications

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“…1A) of RU and AU patties would more plausibly respond to the degradation of these sensitive pigments rather than an actual decrease of TBA-RS. In accordance to other authors, (Hoyland & Taylor, 1991;Schmedes & Holmes, 1989) meat components, such as pigments, proteins, peptides or lipid droplets could also have influenced the spectrophotometric measurements as aqueous acid extracts of the control patties also absorbed light at 532 nm (Fig. 3).…”

Section: Tba-mda Adductsupporting

confidence: 59%

“…These authors suggested that EM should only be used if compounds producing the yellow pigment are absent, or present in sufficiently small quantities not to interfere. The EM may be also inadequate in cases of coloured samples and for high fat samples (>10%) where turbidity may occur in extracted samples (Hoyland & Taylor, 1991;Salih et al, 1987;Siu & Draper, 1978;Williams et al, 1983). Some authors (Draper et al, 1993; have reported that these interfering compounds can be successfully removed by filtering the extract by solid-phase extraction (C 18 cartridges).…”

Section: Tba-mda Adductmentioning

confidence: 96%

“…For instance, certain compounds interfere with the reaction between TBA and MDA and/or hinder a proper spectrophotometric measurement. In order to avoid the interfering effect of water-soluble proteins, peptides (Schmedes & Holmes, 1989;Shamberger, Shamberger, & Willis, 1977), other aldehydes different to MDA (Kosugi, Kato, & Kikugawa, 1988), pigments (Bird & Draper, 1984;Shamberger et al, 1977), amino acids, additives and fat droplets (Hoyland & Taylor, 1991), the meat extract requires to be further filtrated, with this additional step being tedious and sometimes not completely effective. Some other compounds with similar spectral properties to that of the TBA-MDA adduct, may be present in the meat extracts which can lead to interferences with the spectrophotometric measurement at around 532 nm and hence, cause an overestimation of the results (Rey, Hopia, Kivikari, & Kahkonen, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

2011

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Section: Tba-mda Adductsupporting

confidence: 59%

Section: Tba-mda Adductmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

2011

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“…The absorbance of the pink reaction substances was measured at 532 nm. To eliminate the interference from a yellow pigment with a large absorption peak at 450 nm (Hoyland & Taylor, 1991), a linear baseline was drawn between 505 and 565 nm. The TBA value was calculated using a malonaldehyde calibration curve and reported as mg malonaldehyde/kg lipid.…”

Section: Colourmentioning

confidence: 99%

Effect of electroreduction and heat treatments on oxidative degradation of a dairy beverage enriched with polyunsaturated fatty acids

Giroux

St-Amant

Fustier

et al. 2008

Food Research International

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“…The WHC of the treatment was measured by the centrifugation method (Jo et al, 2014 Hoyland and Taylor (1991). TBA reagent was prepared by dissolving 0.69 g 2-thiobarbituric acid (TBA) in 100 mL distilled water followed by mixing with the same volume of acetic acid.…”

Section: Water-holding Capacity (Whc)mentioning

confidence: 99%

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

Lee

Hong

2016

FSTR

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This study investigated the effects of pressure level, holding time, and storage period on the physicochemical properties of chilled abalone. Pressure level and storage period had a significant effect on the qualities of abalone, while the impact of holding time was negligible compared to those of pressure level and storage period. Pressurization at 400_ 500 MPa had the potential advantage to extend shelf-life of abalone to more than 15 days, while quality modifications were noticeably identified. Moderate pressurization (< 200 MPa) had no effect on the shelf-life of abalone. The optimal processing condition was 200 _ 300 MPa at which the shelf-life of abalone could be extended to around 10 days with minimizing quality modification. Although, the mechanisms involved in shelf life extension and quality modification of pressurized abalone were not fully understood, the present study demonstrated the potential application of high pressure in the abalone industry.Keywords: abalone, high pressure, surface response methodology, physicochemical, shelf-life IntroductionAbalone has a long history as a major marine source of consumption in East Asia. In recent years, abalone has become a highly valuable sea product worldwide due to its nutritional advantages. Despite the limited harvest of wild abalone, explosive consumer demand triggered abalone production via farming. It was generally reported that abalone has high lethality and mortality, and the shelf life of chilled abalone muscle is very limited (~3 days), which accounted for the majority of economic damage to abalone farming (Chiou et al., 2002;Braid et al., 2005;Jo et al., 2014). Although, freezing or drying techniques have been adopted to extend the shelf life of abalone, these products manifested quality modifications against chilled products. Strategies regarding how to extend the shelf life of abalone under chilled condition are necessary.Traditionally, freezing and drying have been adopted to preserve abalone for long-term storage. However, these processes also caused textural modifications, which were seen by consumers as lowering product quality. To extend the shelf life of abalone under chilled state, therefore, application of high pressure processing has been recommended. Briones et al. (2010) reported that pressurized abalone at 500 _ 550 MPa extended the shelf life of abalone to longer than 65 days. However, the authors also observed the quality modifications of abalone after high pressure processing (Briones-Lebarca et al., 2012).Based on our previous study (Jo et al., 2014), more than 300 MPa (3 min holding time) was required to achieve the pasteurization effect of chilled abalone, and the shelf-life of abalone could be extended for 10 days via 300 MPa pressurization.Still, protein denaturation was also found the pressurized abalone at higher than 300 MPa. Actually, increasing holding time is an alternate parameter contributing to the shelf-life of abalone in high pressure processing, although the impact of holding time on the shelf life of abalone wa...

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A review of the methodology of the 2-thiobarbituric acid test

Cited by 108 publications

References 100 publications

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

Effect of electroreduction and heat treatments on oxidative degradation of a dairy beverage enriched with polyunsaturated fatty acids

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

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