Salih A M, Smith D M, Price J F, Dawson L E
Department of Food Science & Human Nutrition, Michigan State University, East Lansing 48824.
Poult Sci. 1987 Sep;66(9):1483-8. doi: 10.3382/ps.0661483.
A simple and accurate objective test for monitoring lipid oxidation in poultry products is needed. Thiobarbituric acid (TBA) values of cooked poultry meat were determined by a distillation method and by a modified extraction method. Perchloric acid was used in the extraction method to release TBA reactive substances from the meat. The maximum absorption wavelength of the TBA-malonaldehyde complex was 531 nm. The TBA values for cooked chicken and turkey were highly correlated (r = .91) for both the extraction and distillation methods. Sensory scores of warmed-over flavor in precooked poultry were highly correlated with TBA values in both the distillation (r = .83) and extraction (r = .85) methods. Results indicate that the extraction method is faster, easier to perform, and as accurate as the distillation method for monitoring lipid oxidation in poultry.
需要一种简单且准确的客观测试方法来监测禽肉产品中的脂质氧化。采用蒸馏法和改良提取法测定了熟禽肉的硫代巴比妥酸（TBA）值。提取法中使用高氯酸从肉中释放TBA反应性物质。TBA-丙二醛复合物的最大吸收波长为531nm。对于提取法和蒸馏法，熟鸡肉和火鸡肉的TBA值高度相关（r = 0.91）。预煮禽肉中加热过度风味的感官评分与蒸馏法（r = 0.83）和提取法（r = 0.85）中的TBA值高度相关。结果表明，在监测禽肉脂质氧化方面，提取法更快、更易于操作，且与蒸馏法一样准确。
