期刊
QUIMICA NOVA
卷 28, 期 4, 页码 655-663出版社
SOC BRASILEIRA QUIMICA
DOI: 10.1590/S0100-40422005000400019
关键词
TBA test; lipid oxidation; malonaldehyde
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 at lambda = 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.
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