ArticleFoods (Basel, Switzerland)2023
Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Inhibition of lipid oxidation in refrigerated beef using multilayer encapsulated chitosan/gum arabic/polydextrose single-bulb garlic antioxidant.Animal bioscience · 2026Article
- Enhancing the quality and oxidative stability of sunflower oil during thermal treatment with an ultrasound-extracted pomegranate flower (Frontiers in nutrition · 2026Article
- MicroencapsulatedVeterinary world · 2025Article
- Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage.Food chemistry: X · 2024Article
- Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film.Foods (Basel, Switzerland) · 2024Article
- Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides.Gels (Basel, Switzerland) · 2024Article
- Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.Gels (Basel, Switzerland) · 2023Article
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2 authors.
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Abstract
The 2-thiobarbituric acid (TBA) method has been used for the spectrophotometric determination of secondary lipid oxidation products, such as malonaldehyde (MA), due to its good correlation with sensorial perception of lipid oxidation. Other approaches have been proposed over time. Direct distillation can result in artificially increased MA concentrations due to intense heating. Extraction is a milder and faster method, but it suffers from false color development in the presence of sugars or other compounds. A novel approach using steam distillation for the recovery of MA was developed. Validation and optimization studies were conducted, aiming to maximize MA recovery from various meat product samples by adjusting the steam distillation parameters. For the optimal MA recovery, 10 g of the sample, 25 mL of H
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