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Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)

✍ Scribed by Vyncke, W.

Publisher: John Wiley and Sons
Year: 1975
Weight: 233 KB
Volume: 77
Category: Article
ISSN: 0931-5985
DOI: 10.1002/lipi.19750770610

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✦ Synopsis

Abstract

A comparison was made between the thiobarbituric acid (TBA) values determined by the direct extraction method with trichloroacetic acid and those assessed by the distillation method. When applied to mackerel kept in frozen condition the TBA‐values obtained with both methods showed a similar evolution in course of time. A regression analysis carried out on 50 samples taken at random confirmed these findings. The correlation coefficients for white and red muscles were 0.901 and 0.886 respectively.

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Direct Determination of the Thiobarbitur

Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative Rancidity

✍ Vyncke, W. 📂 Article 📅 1970 🏛 John Wiley and Sons ⚖ 392 KB

## Abstract The possibilities of the direct determination of the thiobarbituric acid (TBA) value in trichloracetic acid (TCA) extracts instead of distillates were evaluated. Tests carried out on herring (Clupea harengus L.), redfish (Sebastes marinus L.), cod (Gadus morhua L.), plaice (Pleuronectes