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

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 772-778

  Ganhão, Rui ^a   Estévez, Mario ^b   Morcuende, David ^b  

^a POLYTECHNIC INSTITUTE OF LEIRIA   (Portugal)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Lipid oxidation; Meat; Mediterranean fruits; Phenolics; TBA test

Indexed keywords

AQUEOUS ACIDS; HEXANAL; LIPID OXIDATION; MALONDIALDEHYDE; MEAT SAMPLES; MEDITERRANEAN FRUITS; PHENOLICS; REFRIGERATED STORAGES; ROOM TEMPERATURE; SPECTRAL PROPERTIES; TBA METHOD; TBA TEST; THIOBARBITURIC ACID; WILD FRUITS;

ALDEHYDES; FRUITS; MEATS; OXIDATION; SOLVENT EXTRACTION;

PHENOLS;

THIOBARBITURIC ACID;

AQUEOUS ACID EXTRACTION METHOD; ARTICLE; CLINICAL EVALUATION; DISTILATION METHOD; INTERMETHOD COMPARISON; LIPID OXIDATION; MEAT;

EID: 78650678394     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.064     Document Type: Article

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