Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review

Raharjo, Sri; Sofos, John N.

doi:10.1016/0309-1740(93)90046-k

Cited by 149 publications

(101 citation statements)

References 137 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thiobarbituric Acid Reactive Substances (TBARS) resulting from lipidic oxidation were determined according to Raharjo and Sofos (1993) method. The TBARS values were determined in triplicate for each sample after zero, 15,30,45,60,75, and 90 days of storage, and the results were expressed in mg of malonaldehyde for kg of sample.…”

Section: Evaluation Of the Lipidic Oxidationmentioning

confidence: 99%

“…Th ose results agree with the data obtained by Perez-Alvarez et al (1999), who observed a decrease in the b* values of salami during fermentation and maturation. Th e authors attributed this decrease to the consumption of oxygen by microorganisms and to the consequent decrease in oxymyoglobine, which contributed to the yellow colouring Th e TBARS test is the most usual method to follow the evolution of the lipidic oxidation in meat and meat products (RAHARJO;SOFOS, 1993). Th e changes in the TBARS values…”

Section: Elaboration Of Salamimentioning

confidence: 99%

See 1 more Smart Citation

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Campagnol¹,

Fries²,

Terra³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Section: Evaluation Of the Lipidic Oxidationmentioning

confidence: 99%

Section: Elaboration Of Salamimentioning

confidence: 99%

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Campagnol¹,

Fries²,

Terra³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

“…A threshold value of 1 mg MDA kg -1 is usually accepted for the rancidity of meat (Rahardjo and Sofos, 1993). In our study and for Nile tilapia, we pro-posed a threshold value of 0.85 mg MDA kg -1 for the conservation at ambient temperature, corresponding to a value at which fish was rejected by the sensory control.…”

Section: Chemical Assessmentmentioning

confidence: 80%

Microbial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30C

Dergal¹,

Abi-Ayad²,

Degand

et al. 2013

Afr. J. Food Sci.

View full text Add to dashboard Cite

The quality of Nile tilapia (Oreochromis niloticus) produced in Algeria was assessed after refrigerated (4°C) storage as well as ambient temperature (30°C) keeping, corresponding to usual fish selling conditions in Algeria. Sensorial, microbial and biochemical analyzes were conducted in parallel. Moreover, the nutritional quality of fresh tilapia was also assessed by determining the proximate composition and the fatty acids profile. Results of lipid oxidation, namely hydroperoxydes and thiobarbituric acid-reactive substances (TBARS), proteolysis, represented by total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N), sensory assessment and bacterial load were highly correlated. They demonstrated that the shelf life of tilapia is limited to 12 h and five days of storage at 30 and 4°C respectively. After these period of time, fish was rejected by sensorial analysis and all the parameters thresholds (fixed in the present study at 0.85 mg MDA kg -1 of wet weight for TBARS, 35 mg TVB-N 100 g -1 of flesh, 8 mg TMA-N 100 g -1 of flesh and 6 log cfu g -1 for total viable count) were exceeded.

show abstract

“…The chemical tests for detecting oxidation and quantifying the extent of oxidation are based upon these changes. Thus, malondialdehyde (MDA), a major degradation product of lipid oxidation, has attracted much attention as a marker for assessing the extent of lipid oxidation (Raharjo and Sofos 1993). Nowadays, the most frequently used method for MDA determination in foods of animal origin is thiobarbituric (TBARS) value estimation (Cordis et al 1995).…”

Section: Fish Fillets Glazing Frozen Storage Lipid Oxidation Tempmentioning

confidence: 99%

The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions

Žoldoš¹,

Popelka

Marcinčák

et al. 2011

Acta Vet. Brno

View full text Add to dashboard Cite

Frozen fillets (n = 288) of Alaska pollack (Theragra chalcogramma) were used to evaluate the effect of glaze on lipid oxidation and microbiological indicators during 6 months of freezing storage under stable (−18 °C) and unstable temperature (varying from −5 to −18 °C) conditions. The amount of glaze, moisture, fat and protein content were measured. Despite the low fat content in Alaska pollack, a positive effect of glazing and stable freezing conditions of storage on the range of oxidative changes of lipids expressed as thiobarbituric acid reactive substances was found. Total counts of viable cells slightly rose before the end of the storage period in both groups with commercially glazed fish. The average counts of psychrotrophs in each group () were at the same level, ranging from 9.1 ×103 CFU·g -1 to 1.1 × 10 4 CFU·g -1. According to the microbiological results fillets stored under unstable conditions were considered to be acceptable, but sensory evaluation showed that at the end of frozen storage they could not be consumed because of rancidity. Based on our results, glaze application ranged from 10 to 15% guarantee of final quality, however, prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets. This is the first similar study in Alaska pollack. Fish fillets, glazing, frozen storage, lipid oxidation, temperature fluctuationOne of the main requirements in food industry is to improve the conservation technologies of perishable foods to reach a final product with optimal quality (Chevalier et al. 2000). Freezing followed by cold storage is an efficient method of preservation; however, final quality depends on the initial conditions of foodstuff as well as other factors during freezing, cold storage, and distribution (Johnston et al. 1994). The application of a layer of ice to the surface of frozen products by spraying, brushing on water or by dipping, is widely used to protect the product from the effects of dehydration and oxidation during cold storage. The ice layer sublimes instead of the fish below and it also excludes air from the surface of the fish and thereby reduces the rate of oxidation (Bogh-Sorensen 2002). Good glazing practice can be beneficial, particularly when other aspects of storage and transport are far from ideal, but poor glazing involving partial thawing of the fish and slow refreezing in cold storage may do more harm than good (Johnston et al. 1994).Although freezing is an effective method of preserving foods, some deterioration in frozen food quality occurs during storage. The extent of quality loss depends on many factors, including the rate of freezing and thawing, storage temperature, temperature fluctuation, transportation, retail display and consumption (Bogh-Sorensen 2002). In fatty species such as herring (Clupeidae), anchovy (Engraulidae), mackerel (Scombridae) and salmon (Salmonidae) the most serious cause of deterioration is oxidation. Despite this fact, also lean fish from Gadidae family are sensitive to lipid oxida...

show abstract

Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review

Cited by 149 publications

References 137 publications

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Microbial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30C

The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions

Contact Info

Product

Resources

About