Modified Extraction 2-Thiobarbituric Acid Method for Measuring Lipid Oxidation in Poultry
Open Access
- 1 September 1987
- journal article
- Published by Elsevier BV in Poultry Science
- Vol. 66 (9), 1483-1488
- https://doi.org/10.3382/ps.0661483
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chickenJournal of Agricultural and Food Chemistry, 1985
- Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobarbituric acid assay for malonaldehyde in fat from chicken meatJournal of Agricultural and Food Chemistry, 1983
- Determination of TBA number by high performance liquid chromatographyJournal of Oil & Fat Industries, 1981
- ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMSJournal of Food Science, 1979
- MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEATJournal of Food Science, 1978
- A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISHJournal of Food Science, 1978
- Development of rancidity during short-time storage of cooked poultry meatJournal of Agricultural and Food Chemistry, 1970
- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- The Reaction of Myosin with MalonaldehydeJournal of Food Science, 1967
- The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl estersArchives of Biochemistry and Biophysics, 1962