An assay method for determining the total lipid content of fish meat using a 2-thiobarbituric acid reaction

Teruo Matsushita, Shin Ichi Inoue, Ryusuke Tanaka

研究成果: Article査読

14 被引用数 (Scopus)

抄録

A method for the determination of the total lipid content in fish meat was established using a 2-thiobarbituric acid (TBA) reaction, which had previously been used for the determination of lipid peroxides in animal tissues. In this method, an unspecific peroxidation of fish oils was created by omitting the addition of antioxidant to the reaction mixture during the TBA reaction, because fish meat is more sensitive to the TBA reaction due to its higher concentration of polyunsaturated fatty acids, especially docosahexaenoic acid and eicosapentaenoic acid, which can easily react artificially with TBA in the absence of an antioxidant in the assay system. As for a practical application of this method, we tried to optimize the assay procedures in the sampling, reaction, and detection steps of this method, and finally proposed a new standard procedure recommended for determining the total lipid content of fish using a TBA reaction. In order to confirm the accuracy of the new procedure, comparative evaluations for the lipid contents of commercially available fish, i.e., chub mackerel (Scomber japonicus) and saury (Cololabis saira) were made between the conventional procedure and the recommended TBA method. The lipid contents obtained by the two methods coincided well with high correlation. This method is relevant for total lipid content analysis of fish meat under restricted laboratory conditions.

本文言語English
ページ(範囲)963-972
ページ数10
ジャーナルJAOCS, Journal of the American Oil Chemists' Society
87
9
DOI
出版ステータスPublished - 2010 9月
外部発表はい

ASJC Scopus subject areas

  • 化学工学(全般)
  • 有機化学

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