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Balıklarda lipit oksidasyonunu belirlemek için iki tiyobarbiturik asit (TBA) metotunun karşılaştırılması.

Yıl 2006, Cilt: 23 Sayı: 3, 331 - 334, 01.09.2006

Bahar Tokur Koray Korkmaz Deniz Ayas

Öz

Anahtar Kelimeler

-

Kaynakça

  • Bandarra, N. M., I. Batista, M. L.Nunes, J. M. Empis, and W. W. Christie. 1997. Seasonal changes in lipid composition of sardine (Sardina pilchardus). J. Food Sci., 62: 40–42.
  • Bligh, E., and W. V. Dyer. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37: 911–91
  • Botsoglu, N.A., D.J. Fletouris, G.E. Papageorgiou, V.N. Vassilopoulos, A.J. Mantis, and A.G. Trackatellis. 1994. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedsstuff samples. J. Agric. Food Chem., 42: 1931- 1937.
  • Buttkus, H. J. 1967. The reaction of myosin with malonaldehyde. J. Food Sci., 32:432–434
  • Christie, W. W. 1987. The lipid composition of animal tissue, pp. 55–79. In: HPLC and lipids: a practical guide. W. W. Christie (Ed.). Pergamon Press, Oxford, UK
  • Crackel, R.L. 1986. Stability of lipids in restructured beef steaks. M.S. Thesis, Michigan State University, East Lansing, MI.
  • Crawford, D. L., T. C. Yu, and R. O. Sinnhuber. 1966. Reaction mechanism, reaction of malonaldehyde with glycine. J.Agric. Food Chem, 14: 184.
  • Esterbauer, H., and K.H. Cheeseman. 1990. Determination of aldehydic lipid peroxidation products: malonaldehyde and 4-hydroxynonenal. Methods Enzymol, 186: 407-421
  • Caponio, F., A. Lestingi, C. Summo, M. T. Bilancia, and V. Laudadio. 2004. Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length. J. Appl. Ichthyol., 20: 530– 535.
  • Girón-Calle, J., M. Alaiz, F. Millán, V. Ruiz-Gutiérrez, and E. Vioque. 2003. Bound malondialdehyde in foods: Bioavailability of the N,N′-di-(4-methyl- 1,4-dihydropyridine-3,5-dicarbaldehyde)lysine. Journal of Agricultural and Food Chemistry, 51: 4799–4803
  • Gutteridge, J.M. 1981. Thiobarbituric acid-reactivity following iron- dependent free-radical damage to amino acids and carbohydrates. FEBS Lett., 128: 343-346
  • Hardy R, and J.N. Keay. 1972.Seasonal variations in the chemical compositions of Cornish mackerel (Scomber scombrus L.) with detailed reference to the lipids. J Fd Tech , 7: 125–237.
  • Heras, A., A. Schoch, M.Gibis, and A. Fischer. 2003. Comporison of methods for determining malonaldehyde in dry sausage by hplcl and the classic tba test. Eur. Food Res. Technol., 217: 180-184.
  • Hultin, HO. 1992. Lipid oxidation in fish muscle, pp. 99–116. In: Flick Jr, GJ and Martin RE (eds). Advances in Seafood Biochemistry. Technomic Publishing Co., PA.
  • Jo, C., D.U. Ahn. 1998. Flourometric analysis of 2-thiobarbutiric acid reactive substances in turkey. Poultry Science, 77: 575-480.
  • Kwon, T., J.V. Veen. 1968. Ultraviolet and infrared absorbtion of spectra of malonaldehyde in organic solvents. J. Agric. Food Chem., 16: 639-642.
  • Lynch, S.M., and B. Frei. 1993. Mechanism of copper-and iron-dependent oxidative modification of human low density lipoprotein. J. Lipid Research, 34: 1745-1753.
  • Masengi, S., Y. Sato, J. Shindo, and H. Miki. 2001.Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack. International Journal of Food Scie. And Technology, 67(4):730
  • Nunes, M. L., M. Cardinali, R. Mendes, R. M.Campos, N. M. Bandarra, H. M. Lourenco, and M. Jerome. 1991. Effect of season and ice storage on proteins and lipids of sardine (Sardina pilchardus) minces and surimi, pp. 63–72. In: Quality assurance in the fish industry. H. Huss, M. Jakobsen and J. Liston (Eds). Elsevier, Amsterdam.
  • Pegg, R.B., F. Shahidi, and C.R. Jablonski. 1992. Interaction of sulfanilamide and 2-thiobarbutiric acid with malonaldehyde:structure of adducts and ımplications in determination of oxidative state of nitrite-cured meats. J. Agric. Food Chem., 40: 1826-1832.
  • Perera P. A. B. and S. S. De Silva. 1978. Studies on the chemical biology of young grey mullet Mugil cephalus L. Journal of Fish Biology., 13: 297 – 304
  • Pikul, J., D.E. Leszczynski, and F.A. Kummerow. 1989. Evaluation of three modified tba methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem., 37: 1309-1313.
  • Pikul, J., D.E. Leszczynski, and F.A. Kummerow. 1983. Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobabutiric acid assay for malonaldehyde in fat from chicken meat. J. Agric. Food Chem., 31: 1338-1342.
  • Salih, A.M., D.M. Smith, J.F. Price, and E. Dawson. 1987. Modified extraction 2_thiobarbutiric acid method for measuring lipid oxidation in poultry. Poultry Science, 66: 1483-1488.
  • Siu, G.M., and H.H Draper. 1978. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci., 43: 1147-1149.
  • Tamura, H., K. Kitta, and T.Shibamoto.1991. Formation of reactive aldehydes from fatty acids in a Fe+2/H2O2 oxidation system. J. Agric. Food Chem., 39: 439-442.
  • Tarladgis, B.G., B.M. Watts, and M. Yonathan. 1960. Distillation method for the determination of malonaldehyde ın rancid foods. J. of American Oil Chemistry Society, 37(1): 44–48
  • Vyncke, W. 1975. Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette Seifen Anstrichm. 77:239–240.
  • Witte, V.C., G.F. Krause, and M.E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585.
  • Zaboukas, N., H. Mılıou, P. Megalofonou, M. Moraıtou-Apostolopoulou, 2006. Biochemical composition of the Atlantic bonito Sadra sarda from the Aegean Sea (Eastern Mediterranean Sea) in different stages of sexual maturity. Journal of Fish Biology, 69: 347–362

Comparison of Two Thiobarbituric Acid (TBA) Method for Monitoring Lipid Oxidation in Fish.

Yıl 2006, Cilt: 23 Sayı: 3, 331 - 334, 01.09.2006

Bahar Tokur Koray Korkmaz Deniz Ayas

Öz

Balıklarda lipit oksidasyonunu belirlemek için iki tiyobarbiturik asit (TBA) metotunun karşılaştırılması. Bu çalışmada, yağlı balıklarda önemli bir kalite kriteri olan tiyobarbiturik asit (TBA) analizi, standart bir distilasyon metodu olan Tarladgis ve diğ. (1960) ve bir sıvı asit ekstraksiyon metodu olan Lynch and Frei (1993) olmak üzere iki farklı yöntemle karşılaştırılmıştır. Tarladgis ve diğ. (1960)’ nın yönteminde 7.8 sabiti ile çarpılan specktrofotometrik değerler, ayrıca Crackel (1986)’ in önerdiği üzere 6.2 sabiti ile de çarpılmış ve elde edilen TBA değerleri karşılaştırılmıştır. Araştırmada kullanılan küçük boylu sardalyaların (Sardina pilchardus (W., 1972), 12.7±0.15 cm) lipit içeriği %1.59, büyük boylu sardalyaların (S. pilchardus (W., 1972),16.5±0.98 cm) lipit içeriği %2.18, küçük boylu kefallerin (Mugil cephalus (L., 1758) 21.0±0.68 cm) lipit içeriği %2.08, büyük boylu kefallerin (M. cephalus (L., 1758), 33.2 ±1.23 cm) lipit içeriği %0.97, palamutun (Sarda sadra (B., 1793), 32.1±3.25 cm) lipit içeriği %6.49 ve lüferin (Pomatomus saltator (L., 1766), 23 ± 1.01cm) lipit içeriği %1.19 olarak bulunmuştur. Küçük boylu kefallerde ve büyük boylu sardalyalarda ekstraksiyon metoduna göre elde edilen TBA değerleri, 6.2 sabiti ile hesaplanarak bulunan distilasyon metoduna ile elde edilen TBA değerlerine göre önemli bir farklılık göstermezken (p>0.05), 7.8 sabiti ile hesaplanan TBA değerleri 1.3 kat daha yüksek bulunmuştur (p

Anahtar Kelimeler

Malonaldehyde balık tiyobarbiturik asit metodu distilasyon metodu ekstarksiyon metodu

Kaynakça

  • Bandarra, N. M., I. Batista, M. L.Nunes, J. M. Empis, and W. W. Christie. 1997. Seasonal changes in lipid composition of sardine (Sardina pilchardus). J. Food Sci., 62: 40–42.
  • Bligh, E., and W. V. Dyer. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37: 911–91
  • Botsoglu, N.A., D.J. Fletouris, G.E. Papageorgiou, V.N. Vassilopoulos, A.J. Mantis, and A.G. Trackatellis. 1994. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedsstuff samples. J. Agric. Food Chem., 42: 1931- 1937.
  • Buttkus, H. J. 1967. The reaction of myosin with malonaldehyde. J. Food Sci., 32:432–434
  • Christie, W. W. 1987. The lipid composition of animal tissue, pp. 55–79. In: HPLC and lipids: a practical guide. W. W. Christie (Ed.). Pergamon Press, Oxford, UK
  • Crackel, R.L. 1986. Stability of lipids in restructured beef steaks. M.S. Thesis, Michigan State University, East Lansing, MI.
  • Crawford, D. L., T. C. Yu, and R. O. Sinnhuber. 1966. Reaction mechanism, reaction of malonaldehyde with glycine. J.Agric. Food Chem, 14: 184.
  • Esterbauer, H., and K.H. Cheeseman. 1990. Determination of aldehydic lipid peroxidation products: malonaldehyde and 4-hydroxynonenal. Methods Enzymol, 186: 407-421
  • Caponio, F., A. Lestingi, C. Summo, M. T. Bilancia, and V. Laudadio. 2004. Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length. J. Appl. Ichthyol., 20: 530– 535.
  • Girón-Calle, J., M. Alaiz, F. Millán, V. Ruiz-Gutiérrez, and E. Vioque. 2003. Bound malondialdehyde in foods: Bioavailability of the N,N′-di-(4-methyl- 1,4-dihydropyridine-3,5-dicarbaldehyde)lysine. Journal of Agricultural and Food Chemistry, 51: 4799–4803
  • Gutteridge, J.M. 1981. Thiobarbituric acid-reactivity following iron- dependent free-radical damage to amino acids and carbohydrates. FEBS Lett., 128: 343-346
  • Hardy R, and J.N. Keay. 1972.Seasonal variations in the chemical compositions of Cornish mackerel (Scomber scombrus L.) with detailed reference to the lipids. J Fd Tech , 7: 125–237.
  • Heras, A., A. Schoch, M.Gibis, and A. Fischer. 2003. Comporison of methods for determining malonaldehyde in dry sausage by hplcl and the classic tba test. Eur. Food Res. Technol., 217: 180-184.
  • Hultin, HO. 1992. Lipid oxidation in fish muscle, pp. 99–116. In: Flick Jr, GJ and Martin RE (eds). Advances in Seafood Biochemistry. Technomic Publishing Co., PA.
  • Jo, C., D.U. Ahn. 1998. Flourometric analysis of 2-thiobarbutiric acid reactive substances in turkey. Poultry Science, 77: 575-480.
  • Kwon, T., J.V. Veen. 1968. Ultraviolet and infrared absorbtion of spectra of malonaldehyde in organic solvents. J. Agric. Food Chem., 16: 639-642.
  • Lynch, S.M., and B. Frei. 1993. Mechanism of copper-and iron-dependent oxidative modification of human low density lipoprotein. J. Lipid Research, 34: 1745-1753.
  • Masengi, S., Y. Sato, J. Shindo, and H. Miki. 2001.Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack. International Journal of Food Scie. And Technology, 67(4):730
  • Nunes, M. L., M. Cardinali, R. Mendes, R. M.Campos, N. M. Bandarra, H. M. Lourenco, and M. Jerome. 1991. Effect of season and ice storage on proteins and lipids of sardine (Sardina pilchardus) minces and surimi, pp. 63–72. In: Quality assurance in the fish industry. H. Huss, M. Jakobsen and J. Liston (Eds). Elsevier, Amsterdam.
  • Pegg, R.B., F. Shahidi, and C.R. Jablonski. 1992. Interaction of sulfanilamide and 2-thiobarbutiric acid with malonaldehyde:structure of adducts and ımplications in determination of oxidative state of nitrite-cured meats. J. Agric. Food Chem., 40: 1826-1832.
  • Perera P. A. B. and S. S. De Silva. 1978. Studies on the chemical biology of young grey mullet Mugil cephalus L. Journal of Fish Biology., 13: 297 – 304
  • Pikul, J., D.E. Leszczynski, and F.A. Kummerow. 1989. Evaluation of three modified tba methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem., 37: 1309-1313.
  • Pikul, J., D.E. Leszczynski, and F.A. Kummerow. 1983. Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobabutiric acid assay for malonaldehyde in fat from chicken meat. J. Agric. Food Chem., 31: 1338-1342.
  • Salih, A.M., D.M. Smith, J.F. Price, and E. Dawson. 1987. Modified extraction 2_thiobarbutiric acid method for measuring lipid oxidation in poultry. Poultry Science, 66: 1483-1488.
  • Siu, G.M., and H.H Draper. 1978. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci., 43: 1147-1149.
  • Tamura, H., K. Kitta, and T.Shibamoto.1991. Formation of reactive aldehydes from fatty acids in a Fe+2/H2O2 oxidation system. J. Agric. Food Chem., 39: 439-442.
  • Tarladgis, B.G., B.M. Watts, and M. Yonathan. 1960. Distillation method for the determination of malonaldehyde ın rancid foods. J. of American Oil Chemistry Society, 37(1): 44–48
  • Vyncke, W. 1975. Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette Seifen Anstrichm. 77:239–240.
  • Witte, V.C., G.F. Krause, and M.E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585.
  • Zaboukas, N., H. Mılıou, P. Megalofonou, M. Moraıtou-Apostolopoulou, 2006. Biochemical composition of the Atlantic bonito Sadra sarda from the Aegean Sea (Eastern Mediterranean Sea) in different stages of sexual maturity. Journal of Fish Biology, 69: 347–362
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Bahar Tokur

Koray Korkmaz

Deniz Ayas

Yayımlanma Tarihi 1 Eylül 2006
Gönderilme Tarihi 7 Aralık 2015
Yayımlandığı Sayı Yıl 2006 Cilt: 23 Sayı: 3

Kaynak Göster

APA Tokur, B., Korkmaz, K., & Ayas, D. (2006). Comparison of Two Thiobarbituric Acid (TBA) Method for Monitoring Lipid Oxidation in Fish. Ege Journal of Fisheries and Aquatic Sciences, 23(3), 331-334.