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Formaldehyde as an interference of the 2‐thiobarbituric acid test
Author(s) -
Almandós Maria E.,
Giannini Daniel H.,
Ciarlo Alicia S.,
Boeri Ricardo L.
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370108
Subject(s) - trimethylamine , chemistry , thiobarbituric acid , tbars , formaldehyde , food science , honeycombing , hake , chromatography , fish <actinopterygii> , biochemistry , fishery , antioxidant , biology , lipid peroxidation , idiopathic pulmonary fibrosis , linguistics , philosophy , lung
The 2‐thiobarbituric acid (TBA) test is widely used for measuring rancidity in foods. It is based on the colorimetric determination of a pink chromogen which is formed by reaction between TBA and TBA reactive substances (TBARS). Besides malonaldehyde (MA) many other substances have been reported to react with TBA. The formation of formaldehyde (FA) from the trimethylamine oxide (TMAO) decomposition in sea fish has been extensively studied. Considering that FA reacts with the TBA forming a white precipitate or cloudiness the interference of FA with TBA test is studied concluding that FA contents over 25 μg ml −1 extract interfere with the colorimetric determination during the storage of frozen blocks of Patagonian hake ( Merluccius hubbsi ) filleted and minced.