The TBARS value of the marinated chilled and frozen/thawed meat samples was
analyzed following the procedure ofAhn et al.
(1998) . In brief, 5 g of minced meat sample was homogenized by adding
50 μL of butylated hydroxytoluene (7.2% in ethanol, w/v) and 15 mL of
distilled water in a 50 mL test tube. After homogenization, 2 mL of homogenized
meat sample was transferred to a disposable test tube, and added 4 mL of
thiobarbituric acid/trichloroacetic acid (TCA) solution (20 mM TBA/15%, w/v).
After the mixture was thoroughly shaken, the mixture was allowed to stand for 15
min in a constant temperature water bath at 90°C for the development of
color and cooled for 15 min. Then the supernatant was centrifuged at
1,107×g for 15 min at 4°C using a centrifuge and the absorbance
was measured at 531 nm using a spectrophotometer (T60 UV VIS Spectrophotometer,
Oasis Scientific, Taylors, SC, USA). 1 mL of distilled water and 2 mL of TBA/TCA
solution were mixed as blank. The amount of TBARS is expressed in mg of
malondialdehyde (MDA) per kg of the meat sample.
analyzed following the procedure of
(1998)
50 μL of butylated hydroxytoluene (7.2% in ethanol, w/v) and 15 mL of
distilled water in a 50 mL test tube. After homogenization, 2 mL of homogenized
meat sample was transferred to a disposable test tube, and added 4 mL of
thiobarbituric acid/trichloroacetic acid (TCA) solution (20 mM TBA/15%, w/v).
After the mixture was thoroughly shaken, the mixture was allowed to stand for 15
min in a constant temperature water bath at 90°C for the development of
color and cooled for 15 min. Then the supernatant was centrifuged at
1,107×g for 15 min at 4°C using a centrifuge and the absorbance
was measured at 531 nm using a spectrophotometer (T60 UV VIS Spectrophotometer,
Oasis Scientific, Taylors, SC, USA). 1 mL of distilled water and 2 mL of TBA/TCA
solution were mixed as blank. The amount of TBARS is expressed in mg of
malondialdehyde (MDA) per kg of the meat sample.
