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

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Journal of the American Oil Chemists Society

Summary

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.

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Author information

Authors and Affiliations

  1. Florida State University, Tallahassee

    Basil G. Tarladgis, Betty M. Watts & Margaret T. Younathan

  2. American Meat Institute Foundation, Chicago, Illinois

    Leroy Dugan Jr.

Authors
  1. Basil G. Tarladgis
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  2. Betty M. Watts
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  3. Margaret T. Younathan
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  4. Leroy Dugan Jr.
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Additional information

This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, QM Research and Engineering Command, U. S. Army, and has been assigned number 1029 in the series of papers approved for publication. The views or conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the Department of Defense.

Frank C. Vibrans Senior Scientist Fellow. AMIF, Summer of 1958. Journal Paper No. 182, American Meat Institute Foundation.

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Tarladgis, B.G., Watts, B.M., Younathan, M.T. et al. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37, 44–48 (1960). https://doi.org/10.1007/BF02630824

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  • DOI: https://doi.org/10.1007/BF02630824

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