Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)

Abstract

Abstract A comparison was made between the thiobarbituric acid (TBA) values determined by the direct extraction method with trichloroacetic acid and those assessed by the distillation method. When applied to mackerel kept in frozen condition the TBA‐values obtained with both methods showed a similar evolution in course of time. A regression analysis carried out on 50 samples taken at random confirmed these findings. The correlation coefficients for white and red muscles were 0.901 and 0.886 respectively.