Determination of 2-Thiobarbituric Acid Value: Direct Method - Results of a Collaborative Study and the Standardised Method

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

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Changes in Microbiological and Physicochemical Properties of Bee Pollen by Application of Gamma Irradiation and Ozone Treatment

Journal of Food Protection ◽

10.4315/0362-028x-61.2.217 ◽

1998 ◽

Vol 61 (2) ◽

pp. 217-220 ◽

Cited By ~ 11

Author(s):

HONG-SUN YOOK ◽

SEONG-IL LIM ◽

MYUNG-WOO BYUN

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Physicochemical Properties ◽

Gamma Irradiation ◽

Acid Composition ◽

Thiobarbituric Acid ◽

Acid Value ◽

Ozone Treatment ◽

Bee Pollen ◽

Thiobarbituric Acid Value

The effects of gamma irradiation and ozone treatment on microbiological and physicochemical properties of bee pollen were investigated. Gamma irradiation at 7.5 kGy reduced the total microbial loads below detection levels (>102 CFU g−1) but after ozone treatment of up to 18 ppm for 8 h the total aerobic bacteria were found in concentrations of more than 103 CFU g−1. Physicochemical properties such as amino acid and fatty acid composition, thiobarbituric acid value, mineral content, and pigment were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, thiobarbituric acid value, and pigment by lipid oxidation and decoloration (P < 0.05).

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Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

Biotechnology in Animal Husbandry ◽

10.2298/bah0502099k ◽

2005 ◽

Vol 21 (1-2) ◽

pp. 99-108 ◽

Cited By ~ 1

Author(s):

M.A. Kenawi

Keyword(s):

Ambient Temperature ◽

Tap Water ◽

Thiobarbituric Acid ◽

Acid Value ◽

Bacterial Count ◽

The Other ◽

Total Bacterial Count ◽

Running Water ◽

Thiobarbituric Acid Value ◽

Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

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Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period

Canadian Journal of Animal Science ◽

10.4141/cjas10055 ◽

2011 ◽

Vol 91 (1) ◽

pp. 87-95 ◽

Cited By ~ 3

Author(s):

R. Khiaosa-ard ◽

P. Chungsiriwat ◽

N. Chommanart ◽

M. Kreuzer ◽

S. Jaturasitha

Keyword(s):

Fatty Acid ◽

Storage Time ◽

Meat Products ◽

Thiobarbituric Acid ◽

Acid Value ◽

Tuna Oil ◽

Supplementation Period ◽

Thiobarbituric Acid Value ◽

Dry Sausages ◽

Long Chain

Khiaosa-ard R., Chungsiriwat P., Chommanart N., Kreuzer M. and Jaturasitha S. 2011. Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period. Can. J. Anim. Sci. 91: 87–95. Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35–90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously during fattening. In all meat products, tuna oil supplementation clearly increased contents of n-3 fatty acids (FA), especially of the long-chain n-3 FA. Differences among supplementation periods were pronounced only in the n-3 FA proportion of total FA being lower with early tuna oil feeding. Thiobarbituric acid value, which was high in dry Chinese-style sausage, was mostly enhanced by tuna oil, whereas the period of tuna oil supplementation had no systematic influence. In conclusion, any mode of tuna oil supplementation investigated was efficient in enriching n-3 FA, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time.

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Rheological Properties and Lipid Oxidation of Rice Decontaminated with Low-Energy Electrons

Journal of Food Protection ◽

10.4315/0362-028x-61.1.73 ◽

1998 ◽

Vol 61 (1) ◽

pp. 73-77 ◽

Cited By ~ 30

Author(s):

TORU HAYASHI ◽

HIROSHI OKADOME ◽

HIDECHIKA TOYOSHIMA ◽

SETSUKO TODORIKI ◽

KEN'ICHI OHTSUBO

Keyword(s):

Brown Rice ◽

Thiobarbituric Acid ◽

Acid Value ◽

Low Energy ◽

Microbial Load ◽

Milled Rice ◽

Rice Grains ◽

Thiobarbituric Acid Value ◽

Lower Viscosity ◽

Low Energy Electrons

Microbial load and quality of rice grains which were exposed to electrons at different acceleration voltages of 170 to 200 kV were examined to evaluate the efficacy of decontaminating rice with low-energy electrons. Electrons at any acceleration voltage between 170 and 200 kV reduced microbial loads of brown rice grains to levels lower than 10 colony-forming units (CFU)/g. Higher acceleration voltages resulted in a lower viscosity and a higher thiobarbituric acid value (TBA). Milling at a yield of 90 or 88% after electron treatment made the viscosity and TBA of rice treated with electrons at 170 kV almost the same as untreated rice. Low and high compression analyses of rice grains which were exposed to electrons at 170 to 180 kV and milled at a yield of 90% followed by cooking showed almost the same hardness and stickiness as untreated grains which were milled at 90%. The results indicate that milling at a yield of 90% or lower removes the portion of rice exposed to electrons at 170 kV and that treatment of brown rice with low-energy electrons enables the preparation of milled rice with extremely low levels of microbial load and little quality deterioration.

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Collaborative Study of the Determination of Sorbic Acid in Wine

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/58.1.133 ◽

1975 ◽

Vol 58 (1) ◽

pp. 133-135

Author(s):

Arthur Caputi ◽

Karen Slinkard

Keyword(s):

Sorbic Acid ◽

Collaborative Study ◽

Thiobarbituric Acid ◽

The Other ◽

Ultraviolet Spectrophotometry ◽

Acid Complex ◽

Average Recovery ◽

Colorimetric Measurement ◽

Coefficients Of Variation

Abstract Eleven collaborators participated in a study of 2 methods for determining sorbic acid in wine. One method utilizes ultraviolet spectrophotometry and the other depends on the colorimetric measurement of a thiobarbituric acid complex. Three different wine types were each spiked with 200, 300, and 400 mg sorbic acid/ L. Average recovery ranged from 97.3 to 107.5% with the thiobarbituric acid method with coefficients of variation from 4.4 to 8.7%. The ultraviolet method gave recoveries from 97 to 103.5% with coefficients of variation ranging from 2.0 to 6.4%. Comments on both methods from collaborators were favorable. Both methods have been adopted as official first action.

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