Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation–spectrophotometric method
- 1 November 1984
- journal article
- food
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (11) , 1248-1254
- https://doi.org/10.1002/jsfa.2740351117
Abstract
An improved method for determining the thiobarbituric acid‐reactive substances (TBARS) in fish tissue has been described. The biological sample was digested in acidic media and then separated by using specific reflux distillation. The compounds in distillate were estimated by spectrophotometric measurement at 538 nm after the reaction with 2‐thiobarbutanic acid. The operational errors, interferences and the recovery of malonaldehyde standard and TBARS from tissue sample using the described procedure have been studied. The recommended technique is simple and reproducible with a detection limit of 0.2 nmol TBARS per 10 g of tissue sample and an overall deviation of less than 7%. The recommended method has been applied satisfactorily for evaluation of rancidity studies in various fish samples.Keywords
This publication has 12 references indexed in Scilit:
- Microdetermination of thiobarbituric acid values in marine lipids by a direct spectrophotometric method with a monophasic reaction systemAnalytica Chimica Acta, 1979
- MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEATJournal of Food Science, 1978
- ACCELERATION OF LIPID OXIDATION IN FROZEN MACKEREL FILLET BY PRETREATMENT WITH MICROWAVE HEATINGJournal of Food Science, 1978
- Mackerel skin lipids as an unsaturated fat model system for the determination of antioxidative potency of TBHQ and other antioxidant compoundsJournal of Oil & Fat Industries, 1977
- Metal‐catalyzed oxidation in mackerel skin and meat lipidsJournal of Oil & Fat Industries, 1976
- Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)Fette, Seifen, Anstrichmittel, 1975
- Studies on the TBA test for rancidity grading: II. TBA reactivity of different aldehyde classesJournal of Oil & Fat Industries, 1973
- Production of chromophoric substances in the thiobarbituric acid testArchives of Biochemistry and Biophysics, 1966
- Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatmentJournal of the Science of Food and Agriculture, 1964
- CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2‐THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITYa,bJournal of Food Science, 1958