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Related Experiment Videos

Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry.

A M Salih1, D M Smith, J F Price

  • 1Department of Food Science & Human Nutrition, Michigan State University, East Lansing 48824.

Poultry Science
|September 1, 1987
PubMed
Summary

A new extraction method accurately monitors lipid oxidation in poultry products, offering a faster and simpler alternative to traditional distillation techniques for assessing meat quality and flavor.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Meat Science

Background:

  • Lipid oxidation is a major concern in poultry products, affecting quality and shelf-life.
  • Objective methods are needed to monitor lipid oxidation in cooked poultry meat.
  • Existing methods like distillation can be time-consuming.

Purpose of the Study:

  • To develop and validate a simple, accurate objective test for monitoring lipid oxidation in poultry.
  • To compare a modified extraction method with the traditional distillation method for determining Thiobarbituric acid (TBA) values.
  • To correlate TBA values with sensory scores for warmed-over flavor.

Main Methods:

  • Determined TBA values in cooked chicken and turkey using both distillation and a modified extraction method with perchloric acid.

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  • Measured maximum absorption of the TBA-malonaldehyde complex at 531 nm.
  • Correlated TBA values with sensory panel assessments of warmed-over flavor.

    • Main Results:

    • TBA values from the extraction and distillation methods were highly correlated for chicken and turkey (r = .91).
    • Sensory scores for warmed-over flavor strongly correlated with TBA values from both methods (r = .83 for distillation, r = .85 for extraction).
    • The extraction method proved faster and easier to perform than distillation.

    Conclusions:

    • The modified extraction method is a valid and accurate alternative to distillation for monitoring lipid oxidation in poultry.
    • This method can be used to assess meat quality and predict flavor deterioration.
    • The extraction method offers practical advantages for routine analysis in the poultry industry.