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Meat Sci. 2014 Dec;98(4):569-73. doi: 10.1016/j.meatsci.2014.06.012. Epub 2014 Jun 21.

TBARs distillation method: revision to minimize the interference from yellow pigments in meat products.

Author information

1
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain.
2
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain. Electronic address: mgarrido@um.es.

Abstract

The aim was to study the effect of the incubation method and TBA reagent (concentration/solvent) on yellow pigment interference in meat products. Distillates from red sausage, sucrose, malondialdehyde and a mixture of sucrose-malondialdehyde were reacted with four different TBA solutions at five different temperature/time relations. Two TBA solutions were prepared at 20mM using 90% glacial acetic acid or 3.86% perchloric acid. In addition, an 80mM TBA solution was prepared using distilled water adjusted to pH4 and another using 0.8% TBA in distilled water. The temperature/time relations were: (1) 35min in a boiling water bath; (2) 70°C/30min; (3) 40°C/90min; (4) room temperature (r.t.) (24°C) in dark conditions for 20h; and (5) 60min in a boiling water bath. The results showed that aqueous or diluted acid solutions of TBA reagent and the application of 100°C for less than 1h provided the best conditions to minimize the presence of yellow pigments and maximize pink pigment formation in meat products.

KEYWORDS:

Interference; Meat products; Sucrose; TBA distillation method; Yellow pigment

PMID:
25089778
DOI:
10.1016/j.meatsci.2014.06.012
[Indexed for MEDLINE]

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