Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos
The TBA test is essential to quality control of fat-containing food, being the test most applied to evaluate lipid peroxidation in fishery, meat and poultry products. It estimates malonaldehyde, a secondary oxidation product, by reacting with 2-thiobarbituric acid, forming a coloured complex, measured spectrophotometrically atlambda = 532 nm. Results are expressed as mg malonaldehyde per kg sample or frequently as "TBA value". There are four ways of quantifying it: by lipid extraction, direct heating, distillation or heat-acid extraction. This review intends to point out traditional, modified and alternative TBA test methods, besides enumerating advantages and drawbacks of each one.
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| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | Portuguese |
| Published: |
Sociedade Brasileira de Química
2005
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400019 |
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