Journal of Food Science · 1993 · 80 citations · 21 references
Solid‐phase Acid ExtractionLipid AnalysisFlavoromicsFood AnalysisMeat QualityFood ChemistryBioanalysisDetermine Lipid OxidationAnalytical ChemistryChromatographyHealth SciencesPlastic CupsBiochemistryLipid ScienceFood QualityFood PreservativesPharmacologyChromatographic AnalysisFood SafetySensory Evaluation ScoresLipid ChemistryMedicineSensory EvaluationMeat ScienceThiobarbituric Acid Method
ABSTRACT Samples (110g) of raw (17.2–22.6% fat) and cooked 12.6–16.4% fat) ground beef in plastic cups were stored aerobically at 4±1°C. Lipid oxidation was measured by four versions of the thiobarbituric acid (TBA) test, including aqueous acid extraction‐C 18 (TBA‐C 18 ), direct heating, distillation, and unmodified aqueous acid extraction; and by sensory evaluation of rancid odor after 0, 2, 4, 6, and 8 days storage. The TBA‐C 18 method was more specific (P <0.05) and its limit of determination was 20 times lower than the other methods in detecting malonaldehyde. Results correlated (r = 0.856 to 0.883 in raw, and r = 0.936 to 0.981 in cooked meat) with sensory evaluation scores.
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