Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

Botsoglou, Nikolaos; Fletouris, Dimitrios; Παπαγεωργίου, Γεώργιος; Vassilopoulos, V.; Mantis, Antonios; Trakatellis, Antonios G.

doi:10.1021/jf00045a019

Cited by 811 publications

(512 citation statements)

References 53 publications

(105 reference statements)

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“…Thiobarbituric acid reactive substances (TBARS) were measured following the method proposed by Botsoglou et al (1994). The sausages were liquefied with an immersion blender (Robot 180, Taurus, Spain), then 1.5 g of the puree was mixed with 20 mL of Millipore water and blended in an Ultra-Turrax (IKA®, T18 Basic) at 3500 × g for 10 s. Researchers added 5 mL of trichloroacetic acid 25%, stirring continually (2500 × g/ 4°C/ 15 min).…”

Section: Measurement Of Thiobarbituric Acid Reactive Substances Levelsmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

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Section: Measurement Of Thiobarbituric Acid Reactive Substances Levelsmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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“…In the present study, MDA concentration in longissimus thoracis muscle samples stored in individual transparent plastic bags was determined 1, 3, 6 and 9 days after storage at 4°C by using a selective thirdorder derivative spectrophotometric method, previously developed by Botsoglou et al (1994). Derivative versus conventional spectrophotometry was adopted because it offers improved sensitivity, specificity and reliability of the measurements, since it eliminates potential interferences from other reactive compounds.…”

Section: Animals and Dietsmentioning

confidence: 99%

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Simitzis

Bronis

Mountzouris

et al. 2014

Animal

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A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P > 0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation ( P > 0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ ( P > 0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

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“…Measurement of lipid oxidation Lipid oxidation was expressed as thiobarbituric acid reactive substances (TBARS; mg malondialdehyde/kg meat), as determined by Botsoglou et al (1994), using a UV2 spectrophotometer (Pye Unicam Ltd, Cambridge, United Kingdom).…”

Section: Plant Materialsmentioning

confidence: 99%

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Nieto

Bañón

Garrido

2012

Animal

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The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T1) and 20% (T2) of theBDwith pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELabcoordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2: 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, theDTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of addingDTLto the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.

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Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

Cited by 811 publications

References 53 publications

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

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