کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1185740 | 963412 | 2011 | 4 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Interference of sodium caseinate in the TBARS assay Interference of sodium caseinate in the TBARS assay](/preview/png/1185740.png)
One of the most common methods of measuring lipid oxidation in foods is the quantification of malonaldehyde by reaction with 2-thiobarbituric acid (TBA) in the so called TBA-reactive substances (TBARS) assay. Different variants of the TBARS assay include those in which the food sample reacts directly with the TBA reagent and those that involve collection of a distillate from the food before reaction with TBA. Interference of sodium caseinate (NaCas) in a TBARS assay involving direct reaction of TBA with a food sample was observed while exploring the possible retardation of lipid oxidation in sliced turkey meat coated with a NaCas-containing edible film. This short report shows the extent of interference encountered and illustrates the importance of validating the TBA method for particular applications.
Journal: Food Chemistry - Volume 124, Issue 3, 1 February 2011, Pages 1284–1287