Quantifying Lipid Oxidation in Sausages

To determine the degree of lipid oxidation, the TBARS of sausage samples was quantified. Shaking for 30 min, a 10-g minced sausage sample was mixed with 50 mL of 7.5% trichloroacetic acid (containing 0.1% ethylenediaminetetraacetic acid). Following that, 5 mL of the supernatant was filtered and mixed with 5 mL of 0.02 mol/L thiobarbituric acid solution at 90 °C for 40 min. 5 mL of chloroform was added after the mixed solution had cooled. A multifunctional microplate reader was used to measure absorbance at 532 and 600 nm (BioTek Epoch, Vermont, USA). The following equation was used to calculate the TBARS value: $$\mathrm{TBARS}(\mathrm{mg}/100\mathrm{g})=\frac{\mathrm{A}532-\mathrm{A}600}{155}\times \left(\frac{1}{10}\right)\times 72.6\times 100.$$ Here, A532 and A600 are the absorbances (532 and 600 nm) of the assay solution.