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

19602,855 citationsJournal Article

Authors

Basil G. Tarladgis · Florida State University

Betty M. Watts · Florida State University

MARGARET T. YOUNATHAN · Florida State University

Abstract

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.

Topics & Keywords

Advanced Chemical Sensor Technologies Meat and Animal Product Quality

UN Sustainable Development Goals

Zero hunger

Publication Details

Published in: Journal of the American Oil Chemists Society

Volume 37, Issue 1, pp. 44-48

DOI: 10.1007/bf02630824

Field-Weighted Citation Impact: 13.62