Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry

• Published in: Poultry science Vol. 66; no. 9; pp. 1483 - 1488
• Main Authors: Salih, A.M, Smith, D.M, Price, J.F, Dawson, L.E
• Format: Journal Article
• Language: English
• Published: England 01.09.1987
• Subjects: ACIDE; ACIDOS; ACIDS; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; Animals; CARNE DE AVES; Chickens; DESTILACION; DISTILLATION; DISTILLING; EXTRACCION; EXTRACTION; LIPIDE; LIPIDOS; LIPIDS; Lipids - analysis; MEASUREMENT; Meat - analysis; MEDICION; MESURE; ORGANOLEPTIC ANALYSIS; OXIDACION; OXIDATION; Oxidation-Reduction; OXYDATION; POULTRY MEAT; Poultry Products - analysis; Thiobarbiturates; Turkeys; VIANDE DE VOLAILLE
• ISSN: 0032-5791; 1525-3171
• 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.