Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Química Nova (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400019 |
Resumo: | 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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Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativosTBA testlipid oxidationmalonaldehydeThe 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.Sociedade Brasileira de Química2005-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400019Química Nova v.28 n.4 2005reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422005000400019info:eu-repo/semantics/openAccessOsawa,Cibele CristinaFelício,Pedro Eduardo deGonçalves,Lireny Ap. Guaraldopor2005-08-11T00:00:00Zoai:scielo:S0100-40422005000400019Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2005-08-11T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos |
title |
Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos |
spellingShingle |
Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos Osawa,Cibele Cristina TBA test lipid oxidation malonaldehyde |
title_short |
Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos |
title_full |
Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos |
title_fullStr |
Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos |
title_full_unstemmed |
Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos |
title_sort |
Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos |
author |
Osawa,Cibele Cristina |
author_facet |
Osawa,Cibele Cristina Felício,Pedro Eduardo de Gonçalves,Lireny Ap. Guaraldo |
author_role |
author |
author2 |
Felício,Pedro Eduardo de Gonçalves,Lireny Ap. Guaraldo |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Osawa,Cibele Cristina Felício,Pedro Eduardo de Gonçalves,Lireny Ap. Guaraldo |
dc.subject.por.fl_str_mv |
TBA test lipid oxidation malonaldehyde |
topic |
TBA test lipid oxidation malonaldehyde |
description |
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. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400019 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400019 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
10.1590/S0100-40422005000400019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Química Nova v.28 n.4 2005 reponame:Química Nova (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Química Nova (Online) |
collection |
Química Nova (Online) |
repository.name.fl_str_mv |
Química Nova (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
quimicanova@sbq.org.br |
_version_ |
1750318104600117248 |