Thiobarbituric acid test for monitoring lipid oxidation in meat

被引：503
|
作者：
Fernandez, J
PerezAlvarez, JA
FernandezLopez, JA
机构：
[1] UNIV MURCIA,ESCUELA POLITECN SUPER,DEPT INGN QUIM,E-30203 CARTAGENA,MURCIA,SPAIN
[2] UNIV POLITECN VALENCIA,DEPT TECNOL ALIMENTOS,E-46022 VALENCIA,SPAIN
来源：
FOOD CHEMISTRY | 1997年 / 59卷 / 03期
关键词：
D O I：
10.1016/S0308-8146(96)00114-8
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 (TEA) 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 description of the different TEA test procedures, possible interferences and limitations of this technique are also given. (C) 1997 Elsevier Science Ltd.
引用
收藏
页码：345 / 353
页数：9
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