THE TBA METHOD AS AN INDEX OF OXIDATION OF THERMALLY PRESERVED TURKEY MEAT IN PLASTIC TRAYS AND CANS

摘要

Thiobarbituric acid (TBA) determinations of malondialdehyde (MDA) in thermally preserved red turkey meat packed in high barrier plastic trays and in cans, were carried out as a function of product layer and storage temperature (15, 25 and 35C). Several types of plastic trays, with different oxygen permeabilities, were evaluated. In the most permeable plastic trays the product in the surface layer reached maximum TBA values at all storage temperatures after a certain storage period, followed by their decrease. In the higher barrier trays and in the cans, the TBA values decreased continuously with time. The peak TBA values, observed in the least barrier plastic trays declined with storage temperature. In the inner product layers, the TBA values decreased during storage in all types of packages and at all temperatures. The reduction in TBA values can be explained by the disappearance of TBA reacting substances (TBARS). The extent of TBARS disappearance was greater in the absence of oxygen than in its presence. The results of this study indicate that TBA determinations are not a reliable indicator for quality deterioration during storage of thermally treated meat products in plastic packages.