Comparison of 2-thiobarbituric acid reactive substances determination methods in various types of frozen, fresh meat

Journal of Food Lipids

Volumn 4, Issue 2, 1997, Pages 87-96

  Wang, C ^a   Zhu, L ^a   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031532157     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1997.tb00083.x     Document Type: Article

References (10)

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3. BREWER, M.S., IKINS, W.G. and HARBERS, C.A.Z. 1992. TEA values, sensory characteristics, and volatile in ground pork during long term frozen storage: Effect of packaging. J. Food Sci. 57, 558-561.
4. GREENE, B.E. and CUMUZE, T.H. 1981. Relationship between TEA numbers and inexperienced panelists' assessment of oxidized flavors in cooked beef. J. Food Sci. 47, 52-54.
5. HOYLAND, D.V. and TAYLOR, A.J. 1991. A review of the methodology of the 2-thiobarbituric acid test. Food Chem. 40, 271-291.
6. IGENE, J.O., YAMAUCHI, K., PEARSON, A.M., GRAY, J.I. and AUST, S.D. 1985. Evaluation of 2-thiobarbituric acid reactive substances (TBARS) in relation to warmed-over flavor WOF) development in cooked chicken. J. Agric. Food Chem. 33, 364-367.
7. KOHN, H.I. and LIVERSEDGE, M. 1944. On a new aerobidc metabolic whose production by brain is inhibited by apomorphene, emetine, epinephrine and menadione. J. Pharmacol. 82, 292-297.
8. MARCUSE, R. and JOHANSSON, L. 1973. Studies on the TEA test for rancidity grading: II. TEA reactivity of different aldehyde classes. J. Am. Oil Chem. Soc. 50, 387-391.
9. MELTON, S.L. 1983. Methodology for following lipid oxidation in muscle foods. Food Tech. 37, 105-116.
10. MOERCK, K.E. and BALL, H.R. 1974. Lipid autoxidation in mechanically deboned chicken meat. J. Food Sci. 39, 876-879.