This test based upon the formation of the pigment is red as a result of condensation reaction between two molecules TBA with 1 molecule of molonat dialdehida. The fertilization maloneldehida theoretically be produced by in-formation of peroxide theoretically can be generated by the establishment of on-a cluster of pentadiena peroxide followed by disconnection of chain molecules or oxidase more continued from 2-enol generated from the decomposition of monohidro peroxide.
Test this is a test of TBA-specific results for the oxidation of fatty acids do not saturate (P.U.F. A), and either applied for the test against food fats containing fatty acids with a higher degree of ketidakjenuhan. This occurs in the case of materials containing fatty acids with a higher degree of ketidakjenuhan of linoleic acid, which can affect the stability of the flavor.
Kentungan other than the test is because TBA can be used directly to test fats in a material without extracting the fat fraction.
But some of the fertilization requirements in addition to the results of the oxidation of fat may produce red color with test TBA. In general the results of the oxidation offats in the form of tersuling acid, along with steam and later against the destilat done test TBA.
It is known that acid thio barbiturates are unstable and undergo composed under the test conditions (i.e. with the warming and hard acid), especially the presence of peroxides. The results of the degradation has the same color (diabsorbsi with the same wave length) with complex malonaldehida TBA. Other weaknesses of the test because the test against the meat hard to do, because the reactant TBA polluted by fertilization of nitrites in meat.
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