Abstract：The effects of cured meats residual nitrite and sucrose on TBA reaction have been researched. We also have tested their influences on TBA value by three TBA methods used for evaluation of cured meats lipid oxidation.We found that nitrite could react with MDA quickly after acidification and heat treatment,which made lower results. However,it also could react with TBA to producea steady compound,which could eliminate the ef- fect of nitrite on absorbance.The reaction of sucrose with TBA depends on pH.Sucrose couldn’t produce yellow substances to disturb the absor- bance at 532nm if pH value was beyond 2. Compared with distillation method and acid extraction, directly testing with the whole sample had no insignificant differenc(eP>0.05)when the samples were added with nitrite and sucrose.
张松山；刘海；马长伟. 三种TBA方法用于测定腌腊肉制品脂肪氧化程度适用性的研究[J]. 肉类研究, 2007, 21(8): 38-41.
Zhang Songshan. Comparison of three TBA Tests Used for Evaluation of Lipid Oxidation in Cured Meat Products. Meat Research, 2007, 21(8): 38-41.
2007, Vol. 21 
