TBA test by an extractive method applied to 'paté'.

@article{Rosmini1996TBATB,
  title={TBA test by an extractive method applied to 'pat{\'e}'.},
  author={M. R. Rosmini and F Perlo and Jos{\'e} Angel P{\'e}rez-Alvarez and M. J. Pagan-Moreno and A Gago-Gago and F. L{\'o}pez-Santove{\~n}a and V. Aranda-Catal{\'a}},
  journal={Meat science},
  year={1996},
  volume={42 1},
  pages={
          103-10
        }
}
The aim of this work was to study the influence of different conditions on the thiobarbituric acid (TBA) test, determined by the extractive method, as a measure of lipid oxidation in 'paté'. Different extracting agents (trichloroacetic acid and trichloroacetic acid in 2 M phosphoric acid), different concentrations of these acids (10, 15 and 20%), different reaction times and temperatures (35 min at 100 °C and 900 min at room temperature) and the effect of sulfanilamide additions were evaluated… CONTINUE READING

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