Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation–spectrophotometric method

Ke, P. J.; Cervantes, Edmundo Co Asesor Peña; Robles-Martinez, C.

doi:10.1002/jsfa.2740351117

Cited by 151 publications

(111 citation statements)

References 12 publications

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“…The results indicate that addition of mint in different forms gave an antioxidant effect on the biscuit, compared with the standard antioxidant -BHA, however, mint powder was more effective in controlling lipid oxidation during storage. The higher efficiency could be due to the stability of antioxidant 34 . Reference values for TBARS in baked products are not available.…”

Section: Resultsmentioning

confidence: 99%

Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits

Bajaj

Urooj

Prabhasankar

2016

Curr Res Nutr Food Sci

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In this study, Mint (Mentha Spicata L.) was used as a source of natural antioxidant in the preparation of biscuits with optimized levels of different forms of mint (powder, extract and pure menthol). The biscuits were stored for five months packed in unit pouches of metalized polyester/poly laminated pouch at room temperature and tested periodically for sensory parameters. The stability of biscuit lipids were studied by determining free fatty acid, peroxide value, thiobarbituric acid value and total antioxidant capacity. In sensory evaluation, pure menthol (MNT-M) scored higher (p< 0.05) panel score than mint powder (MNT-P) and mint extract (MNT-E) biscuits. The antioxidative activity of mint biscuits was compared with that of biscuit incorporated with Butylated hydroxyl anisole (BHA) initially as well as at the end of five months. The results indicated that mint powder had shown good antioxidant property as natural antioxidant along with other chemical parameters in biscuits, which were quite comparable with BHA biscuits.

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Section: Resultsmentioning

confidence: 99%

Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits

Bajaj

Urooj

Prabhasankar

2016

Curr Res Nutr Food Sci

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“…More strictly, Ke et al (1984) proposed that TBARS values for fish products below 0.58 mg/kg were perceived as not rancid; 0.58-1.51 mg/kg as slightly rancid, but acceptable; and values above 1.51 mg/kg were perceived as rancid. Ozyurt et al (2009) studied red mullet (Mullus barbatus), and goldband goatfish (Upeneus moluccensis), both belong to the Mullidae family, funding different shelf-life and lipid oxidation levels when stored 11 d at 2 C. The authors analysed both primary (PV) and secondary (TBARS) lipid oxidation products.…”

Section: Storagementioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

153

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

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“…The higher TBA-i value of seafood products has been associated with lower consumer acceptance for these products (Ke et al 1984). Ke et al (1984) proposed that TBA-i values for seafoods below 0.58 mg MDA/kg were perceived as not rancid; 0.58-1.51 mg MDA/kg slightly rancid, but acceptable; and above 1.51 mg MDA/kg were perceived as rancid. In the present study, despite of significant increase (p<0.05) in the TBA-i values of the control and nisin-treated samples during preservation ( Fig.…”

Section: Lipid Oxidation Indicesmentioning

confidence: 99%

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

et al. 2013

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Effect of nisin on biochemical and microbial quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) during 16 days storage at 4°C was investigated. According to the obtained results, nisin treated fish showed lower (p<0.05) and acceptable biochemical (Peroxide value, thiobarbituric acid-index, pH, and total volatile base nitrogen) and bacteriological (total viable counts, psychrotrophic viable counts, and lactic acid bacteria) attributes up to 16 days storage at 4°C compared with those treated without nisin. Furthermore, FAs composition analysis indicated that presence of the nisin preserved nutritional quality of fish lipid, so that nisin treated samples contained higher percentage (p>0.05) of essential FAs such as eicosapentaenoic acid and docosahexaenoic acid. This study concluded that treatment of the vacuum packaged rainbow trout with nisin resulted in improvement of quality and extension of shelf life of the fish from 12 to 16 days at 4°C.

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Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation–spectrophotometric method

Cited by 151 publications

References 12 publications

Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits

Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits

From farm to fork: lipid oxidation in fish products. A review

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

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