Thiobarbituric acid test for monitoring lipid oxidation in meat
Abstract
Lipid oxidation is a significant problem relative to off-flavour and off-odour, and warmed-over flavour appears to be related to lipid oxidation in meat. In this review article the thiobarbituric acid (TBA) test for lipid oxidation measurements is described. Works on other techniques to measure lipid oxidation, as determination of malondialdehyde content by high performance liquid chromatography or gas chromatography are reviewed. A detailed...
Paper Details
Title
Thiobarbituric acid test for monitoring lipid oxidation in meat
Published Date
Jul 1, 1997
Journal
Volume
59
Issue
3
Pages
345 - 353
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