Thiobarbituric Acid Value (TBA)

2016 ◽  
Author(s):  
J. Beare-Rogers ◽  
A. Dieffenbacher ◽  
J. V. Holm
Keyword(s):  
Thiobarbituric Acid ◽  
Acid Value ◽  
Thiobarbituric Acid Value

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

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).

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

1998 ◽  
Vol 61 (2) ◽  
pp. 217-220 ◽  
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 (&gt;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 &lt; 0.05).

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

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
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.

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

2011 ◽  
Vol 91 (1) ◽  
pp. 87-95 ◽  
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.

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

1998 ◽  
Vol 61 (1) ◽  
pp. 73-77 ◽  
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.

Effects of Modified Atmosphere Packaging and Types of Pouches on Product Attributes of Frozen (IQF) Turkey Strips

1993 ◽  
Vol 56 (7) ◽  
pp. 627-629
Author(s):  
E. E. RAY ◽  
Y. OLIVAS ◽  
M. VINCENT ◽  
D. SMITH
Keyword(s):  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Ambient Air ◽  
Modified Atmosphere ◽  
Product Attributes ◽  
Triangle Test ◽  
Thiobarbituric Acid Value ◽  
Overall Evaluation ◽  
Barrier Film

The influence of modified atmosphere packaging and barrier properties of films upon product attributes of frozen (IQF) turkey strips was evaluated every 28 d over a duration of 196 d. Three gases/mixtures were used (CO2, N2, and ambient air) for flushing two pouches, a pouch made from normal barrier film (861) and a pouch made from a high barrier film (863). The triangle test and organoleptic evaluations were performed separately by a semitrained panel (six members) on the following traits: freshness, structure, mouth feel, overall evaluation, aroma, appearance, and off-flavors. Results from the overall evaluation scores indicate this score was greatly influenced by storage period. Products stored up to 84 d had the highest scores, and the lowest score was for products stored for 196 d. The overall evaluation score was slightly higher for products stored in pouches made from high barrier film. Panelists using the triangle test for each of the seven periods were able to detect differences between treatments 86, 69, 83, 81, and 86% of the time for products stored in 861/CO2, 861/N2, 861/ambient, 863/CO2, and 863/N2, respectively. Products packaged in N2 had the lowest thiobarbituric acid value while products stored in ambient atmosphere had the highest thiobarbituric acid value. Microbial evaluation of the product indicated those microorganisms studied were not influenced by the factors included in this study.

scholarly journals Effect of Stored Tiger Nut Oil Cultivars on the quality Properties of Fried Plantain Chips

2020 ◽  
Vol 3 (3) ◽  
pp. 01-04
Author(s):  
Ogori A.F ◽  
Nina G.C ◽  
Ukeyima M
Keyword(s):  
Oil Quality ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Codex Alimentarius ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Thiobarbituric Acid Value

Studies on plantain chips fried with varietal stored tiger nut oil were studied. Three different tiger nut cultivars were sourced from Benue state and their oil extracted using hexane in an extractor. The stored oils were used to fry plantain chips after potatoes slicing and oil quality and stability analyzed. The moisture values of the chips from 0 week to week 12 for sample (A) ranged between 2.09-2.41 and 2.08-3.48 for samples (B) and (C) respectively .The thiobarbituric acid value from zero week - week12 for sample B O ranged between 0.19-0.21malon mg, sample BO ranged between 0.27-0.36 malon mg, while sample C ranged between 0.23-0.24malom mg. The appearance, aroma, taste, texture and overall acceptability of the chips ranged between 6.25-7.40, 6.20-6.55, 6.30-6.45, 6.20-6.55 and 6.15-6.55 respectively. Sample A and CKO (control) was most preferred in terms of appearance, aroma, taste, texture (crispness) and overall acceptability while sample A and C was least preferred. The sensory scores of the plantain chips fried with the oil were high for taste and aroma. During the storage, moisture values and thiobarbituric acid values of the chips were within the limits as recommended by CODEX Alimentarius.

scholarly journals Aplikasi aktivitas antioksidan tepung gathot (singkong terfermentasi) dalam edible film sosis ayam di suhu ruang

2021 ◽  
Vol 19 (2) ◽  
pp. 227
Author(s):  
Astari Ratnaduhita ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Lilik Retna Kartikasari
Keyword(s):  
Room Temperature ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Edible Film ◽  
Thiobarbituric Acid Value ◽  
Materials Used

<p class="MDPI17abstract"><strong>Objective: </strong>The objective of this research is to examine the antioxidant properties of gathot and its potential as edible film.</p><p class="MDPI17abstract"><strong>Methods: </strong>The materials used were dry <em>gathot</em>, carrageenan, and glycerol. The method was conducted experimentally, antioxidant activities test of <em>gathot</em> flour were analyzed descriptively. Physicochemical test of the chicken sausage was analyzed quantitatively by RAL with a 2x5 factorial pattern. The first factor was the types of edible film (0.00 and 0.75%), and the second factor was storage time (0; 2; 4; 6; 8 days) with seven repetitions each variables. The quantitative data were processed by Minitab 19.0.<strong></strong></p><p class="MDPI17abstract"><strong>Results: </strong>The results of the antioxidant test of <em>gathot</em> flour were antioxidant activities of 26.174 ppm; scavenging ability of 49.37%; phenol of 4,852.84µg/g; flavonoids of 4,520.30µg/g. The chicken sausage for eight days at room temperature has a decrease in pH value, a* and b*, and an increase in TBA (Thiobarbituric Acid) value and water content.<strong></strong></p><p class="MDPI17abstract"><strong>Conclusions: </strong>The antioxidant level of <em>gathot</em> flour is classified as a weak antioxidant, the results in the application of <em>gathot</em> flour edible film with a concentration of 0.75% were able to maintain the quality of chicken sausage until day six at room temperature storage (28 ºC).</p>

Sign in / Sign up

Export Citation Format

Share Document