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

1960/01/01 by Basil G. Tarladgis, Betty M. Watts, Margaret T. Younathan +2 · 29 citations
Engineering · Agricultural and Biological Sciences · #Advanced Chemical Sensor Technologies #Meat and Animal Product Quality

paper · doi:10.1007/bf02630824

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.

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