| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2449983 | Meat Science | 2014 | 5 Pages |
•Yellow pigments interfere on TBARs determination in meat products.•Sucrose, MDA and mixture were used to simulate the interferences in fresh sausage.•Distillation method was used for TBARs determination.•Dilute acid solutions of TBA are the most suitable for reducing interference.•100 °C/30–60 min is the most suitable for reducing interference.
The aim was to study the effect of the incubation method and TBA reagent (concentration/solvent) on yellow pigment interference in meat products. Distillates from red sausage, sucrose, malondialdehyde and a mixture of sucrose–malondialdehyde were reacted with four different TBA solutions at five different temperature/time relations. Two TBA solutions were prepared at 20 mM using 90% glacial acetic acid or 3.86% perchloric acid. In addition, an 80 mM TBA solution was prepared using distilled water adjusted to pH 4 and another using 0.8% TBA in distilled water. The temperature/time relations were: (1) 35 min in a boiling water bath; (2) 70 °C/30 min; (3) 40 °C/90 min; (4) room temperature (r.t.) (24 °C) in dark conditions for 20 h; and (5) 60 min in a boiling water bath. The results showed that aqueous or diluted acid solutions of TBA reagent and the application of 100 °C for less than 1 h provided the best conditions to minimize the presence of yellow pigments and maximize pink pigment formation in meat products.
