Minimization of Further Lipid Peroxidation in the Distillation 2‐thiobarbituric Acid Test of Fish and Meat

Abstract

The effect of adding propyl gallate (PG) and ethylenediaminetetraacetic acid (EDTA) in the distillation 2-thiobarbituric acid (TBA) test of fish and meat samples was determined with the purpose of minimizing further oxidation of lipids during the test. Alsddeiermined was the effect of chilled blending on TBA values. The addition of PC and EDTA to the distillation mixture substantially lowered TBA values of catfish samples, while it did not show any significant effect on beef, pork, and chicken samples. Chilled blending also was effective for fish samples, although less effective than adding PG and EDTA in distillation; it did not have perceptible effect on meat samples. The addition of PG and EDTA in the blending process (the initial Step of the test) was most effective for both fish and meat samples. The differences in the results between fish and meat samples have been discussed in terms of general differences in fatty acid composition of fish and meat. Finally, the addition of PC and EDTA in the blending process is recommended in the distillation TBA test of fish and meat, particularly of fish, to minimize further lipid oxidation occurring during the test.

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

“…The results obtained in the present study contrast with those reported by Pikul et al (1989), Witte, Krause, and Bailey (1970), Vyncke (1975), and Salih et al (1987), who reported that DM procedures generally lead to higher TBA-RS numbers than EM. Rhee (1978) attributed the higher TBA-RS numbers from DM to the thermal decomposition of MDA precursors during distilation and its liberation by heat from its bound state with proteins. In those works, the distilation of MDA is performed on the meat samples, which generally leads to additional formation of MDA and an overestimation of TBA-RS numbers (Pikul et al, 1983;Siu & Draper, 1978;Witte et al, 1970).…”

Assessment of lipid oxidation and off-flavour development in meat and meat products

“…For example, Moerck and Ball (1974) suggested that Tenox II be added to the distillation mixture prior to heating in order to retard further oxidation and consequently artefact formation during this step, while Ke et al (1977) reported the use of propyl gallate (PG) and ethylenediaminetetraacetic acid (EDT A) during distillation for this purpose. However, researchers have pointed out that some phenolic antioxidants such as butylated hydroxyanisole (BHA) used in order to retard further oxidation of samples may in fact enhance the decomposition of lipid peroxides during distillation (Rhee, 1978a). Recently Shahidi and Hong (1991) showed that addition of commonly used antioxidants and chelators has a marginal effect in prevention of further lipid oxidation of meat lipids during the distillation step.…”

Efficacy of a Synthetic Antioxidant Treatment in Stabilizing Poultry Byproduct Meal and Subsequent Impact of the Treated Meal on Selected Growth Parameters of Broilers

“…The thiobarbituricacid (TBA) test measures malonaldehyde (MDA) formation, and it is a colorimetric method (measures color intensity), in which the absorbance of a red chromogen (color) formed between TBAV and MDA is measured at 530 nm (Rhee, 1978;Pokorny et al,1989).Color intensity is correlated with the degree of rancidity. The test involves primarily a reaction of TBA with malonic dialdehyde by heating in the presence of a strong acid to give a red coloration.…”