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Química Nova

Print version ISSN 0100-4042On-line version ISSN 1678-7064


OSAWA, Cibele Cristina; FELICIO, Pedro Eduardo de  and  GONCALVES, Lireny Ap. Guaraldo. TBA test applied to meats and their products: traditional, modified and alternative methods. Quím. Nova [online]. 2005, vol.28, n.4, pp.655-663. ISSN 0100-4042.

The TBA test is essential to quality control of fat-containing food, being the test most applied to evaluate lipid peroxidation in fishery, meat and poultry products. It estimates malonaldehyde, a secondary oxidation product, by reacting with 2-thiobarbituric acid, forming a coloured complex, measured spectrophotometrically atl = 532 nm. Results are expressed as mg malonaldehyde per kg sample or frequently as "TBA value". There are four ways of quantifying it: by lipid extraction, direct heating, distillation or heat-acid extraction. This review intends to point out traditional, modified and alternative TBA test methods, besides enumerating advantages and drawbacks of each one.

Keywords : TBA test; lipid oxidation; malonaldehyde.

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