European Food Research and Technology

, Volume 217, Issue 2, pp 180–184

Comparison of methods for determining malondialdehyde in dry sausage by HPLC and the classic TBA test

Authors

  • Anna de las Heras
    • Institute of Food Technology, Department of Meat TechnologyUniversity of Hohenheim
  • Alexander Schoch
    • Institute of Food Technology, Department of Meat TechnologyUniversity of Hohenheim
    • Institute of Food Technology, Department of Meat TechnologyUniversity of Hohenheim
  • Albert Fischer
    • Institute of Food Technology, Department of Meat TechnologyUniversity of Hohenheim
Original Paper

DOI: 10.1007/s00217-003-0728-x

Cite this article as:
de las Heras, A., Schoch, A., Gibis, M. et al. Eur Food Res Technol (2003) 217: 180. doi:10.1007/s00217-003-0728-x

Abstract

A reproducible and sensitive HPLC assay with fluorometric detection for measuring malondialdehyde as an index of lipid peroxidation in dry sausage (salami) has been developed. Following the homogenisation of dry sausage in water, a solution of 5% ice-cooled trichloroacetic acid led to the precipitation of the proteins. The addition of thiobarbituric acid (TBA) (0.02 M) to the filtered mixture and its corresponding incubation (35 min, 100 °C) completed the method. High correlation coefficients (r>0.977), with regard to the distillative TBA test, were obtained. Ratios between the HPLC and the distillation method of 2.23 were found. Also, the effect of the antioxidant BHT and an examination of the distillative classic TBA test have been done. Results indicate that this HPLC method, on account of its simplicity, sensitivity and specificity, may be preferred over the classic TBA test for estimating the rancidity of dry sausage.

Keywords

MalondialdehydeLipid peroxidationHigh performance liquid chromatographyThiobarbituric acid test

Copyright information

© Springer-Verlag 2003