Degree Type

Dissertation

Date of Award

1991

Degree Name

Doctor of Philosophy

Department

Food Science and Human Nutrition

First Advisor

Dennis G. Olson

Abstract

The distillation 2-thiobarbituric acid (TBA) test for meat lipid oxidation assessment was investigated in the presence of sodium tripolyphosphate (STPP) utilizing alternate wavelengths and TBA solvents;Malonaldialdehyde, hexanal and 2,4-hexadienal were reacted with 2-thiobarbituric acid (TBA) using water or 90% glacial acetic acid, and monitored at 532nm, 495nm and 455nm. Malondialdehyde absorbances increased linearly with concentration at both 532nm and 495nm. Hexanal and 2,4-hexadienal absorbances increased at all three wavelengths with concentration. Hexanal absorbance predominated at 455nm; acid-based 2,4-hexadienal absorbed greatest at 495nm whereas 532nm was the dominant water-based wavelength;STPP interference on the distillation TBA method was assessed during 14 days refrigerated storage (1°C) of raw and cooked comminuted pork. After selected periods, pork samples and levels of STPP (0%, 0.01%, 0.05%, 0.10%, 0.15%, 0.25%, 0.35%, 0.50%) were blended prior to distillation. Water as the TBA solvent yielded higher TBA reactive substances (TBARS) at all three wavelengths (P 0.05) on TBARS at 532nm, 495nm or 455nm for raw pork, but demonstrated a significant (P 0.05). Cooking caused significant increases in TBARS formation (P 0.10% was required; at 0.10%-0.35%, linear decreases in TBARS absorbance required logarithmic STPP increases.

DOI

https://doi.org/10.31274/rtd-180813-12840

Publisher

Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/

Copyright Owner

Michael Paul Wanous

Language

en

Proquest ID

AAI9212202

File Format

application/pdf

File Size

208 pages

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