EFFECT OF MEAT CURING AGENTS AND PHOSPHATES ON THIOBARBITURIC ACID (TBA) NUMBERS OF GROUND-BEEF DETERMINED BY THE AQUEOUS ACID-EXTRACTION TBA-C18 METHOD

Authors
RAHARJO S SOFOS JN SCHMIDT GR
Citation
S. Raharjo et al., EFFECT OF MEAT CURING AGENTS AND PHOSPHATES ON THIOBARBITURIC ACID (TBA) NUMBERS OF GROUND-BEEF DETERMINED BY THE AQUEOUS ACID-EXTRACTION TBA-C18 METHOD, Food chemistry, 47(2), 1993, pp. 137-143
Citations number
28
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
47
Issue
2
Year of publication
1993
Pages
137 - 143
Database
ISI
SICI code
0308-8146(1993)47:2<137:EOMCAA>2.0.ZU;2-H
Abstract
The effects of ascorbic acid (0-0-06%), sodium nitrite (0-0.03%), and phosphates (0.5%) on thiobarbituric acid (TBA) numbers obtained by a n ew aqueous acid extraction TBA-C18 method were evaluated both in malon aldehyde containing aqueous systems and in ground beef samples. Sodium nitrite significantly (P < 0.05) decreased the formation of red colou red malonaldehyde TBA complex and addition of sulphanilamide or ascorb ic acid did not successfully overcome this problem. All the phosphates tested in this study did not interfere with the formation of the malo naldehyde TBA complex in both aqueous solutions and ground beef. There fore, the aqueous acid extraction TBA C18 method can be used for malon aldehyde measurement in meat products containing phosphates, but inter ference with the malonaldehyde TBA reaction by nitrite remained a prob lem.