FS50: Rancidity (Malonaldehyde) quantitation kit Several factors affect the formation of lipid peroxidation products that give rise to rancidity in foods — including how the product was stored, cooked, processed, and the addition of preservatives. Off-flavor odor development in lipid-containing foods is mostly due to these by-products of lipid peroxidation. One of these lipid degradation products, malonaldehyde (MDA), is a primary indicator of rancidity. MDA is associated with the deterioration of meats and other food products. The traditional method for detecting malonaldehyde is the 2-Thiobarbituric Acid Reactive Substances (TBARS) assay, originally discovery in the early 1960’s. The standard TBARS method requires heating with a strong acid to 100°C for more than 30 minutes. However, a lot of interfering (non- MDA) substances are generated under these conditions. So the traditional TBARS assay is known to be an unreliable measure of MDA or rancidity. Our patented MDA assay that does not require heating and is specific for MDA. It is also easier and does not require use of strong acids easier to use. Malonaldehyde quantitation kit is the Catalog Number: FS50 $195.00