A distillation method for the quantitative determination of malonaldehyde in rancid foods View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1960-01

AUTHORS

Basil G. Tarladgis, Betty M. Watts, Margaret T. Younathan, Leroy Dugan

ABSTRACT

An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation of TBA numbers with rancid odor in cooked meats was established.

PAGES

44-48

References to SciGraph publications

  • 1955-01. Comparison of methods for determining fatty acid oxidation produced by ultraviolet irradiation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1954-12. The use of thiobarbituric acid as a measure of fat oxidation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1951-09. Compounds producing the kreis color reaction with particular reference to oxidized milk fat in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1955-01. Measurement of oxidation in dried milk products with thiobarbituric acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02630824

    DOI

    http://dx.doi.org/10.1007/bf02630824

    DIMENSIONS

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