The TBA method as an index of oxidation of thermally preserved turkey meat in plastic trays and cans

• Published in: Journal of food processing and preservation Vol. 22; no. 2; pp. 139 - 153
• Main Authors: Kebede, E. (Technion-Israel Institute of Technology.), Mannheim, C.H, Miltz, J
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.07.1998; Blackwell Publishing
• Subjects: ALIMENTOS; ALMACENAMIENTO; Biological and medical sciences; CARNE DE PAVO; CONDITIONNEMENT; DETERMINATION; EMPAQUETADO; Food industries; FOODS; Fundamental and applied biological sciences. Psychology; HEAT TREATMENT; LIPID PEROXIDATION; MEASUREMENT; Meat and meat product industries; MEDICION; MESURE; OXIDACION; OXIDATION; OXYDATION; PACKAGES; PACKAGING; PERMEABILIDAD; PERMEABILITE; PERMEABILITY; PEROXIDACION LIPIDICA; PEROXYDATION DES LIPIDES; PRODUIT ALIMENTAIRE; STOCKAGE; STORAGE; TEMPERATURA; TEMPERATURE; TRAITEMENT THERMIQUE; TRATAMIENTO TERMICO; TURKEY MEAT; VIANDE DE DINDE; Turkey meat; Chemical method; Meat product; Alteration; Lipids; Analysis method; Plastic bag packaging; Quality control; Food preservation; Pyrimidine derivatives; Oxidation; Conditioning; Canned product
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.1998.tb00810.x

Thiobarbituric acid (TBA) determinations of malondialdehyde (MDA) in thermally preserved red turkey meat packed in high barrier plastic trays and in cans, were carried out as a function of product layer and storage temperature (15, 25 and 35C). Several types of plastic trays, with different oxygen permeabilities, were evaluated. In the most permeable plastic trays the product in the surface layer reached maximum TBA values at all storage temperatures after a certain storage period, followed by their decrease. In the higher barrier trays and in the cans, the TBA values decreased continuously with time. The peak TBA values, observed in the least barrier plastic trays declined with storage temperature. In the inner product layers, the TBA values decreased during storage in all types of packages and at all temperatures. The reduction in TBA values can be explained by the disappearance of TBA reacting substances (TBARS). The extent of TBARS disappearance was greater in the absence of oxygen than in its presence. The results of this study indicate that TBA determinations are not a reliable indicator for quality deterioration during storage of thermally treated meat products in plastic packages