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Sodium polyphosphate, EDTA-2Na, BHT and sodium ascorbate were evaluated for their antioxidative activity in fish sausage with and without addition of sodium nitrite. Sausages were stored at 37°C in darkness and the surface portion of the sausages were used for analysis. Sodium polyphosphate and EDTA-2Na suppressed increase in TBA value to some degree, but did not inhibit development of oxidized odor. BHT suppressed more effectively increase in TBA value than the chelating agents, but did not inhibit the development of oxidized odor. These results suggest that oxidation products that cannot be estimated by TBA value, also participate in the off-flavor of the sausage. Sodium ascorbate inhibited both the increase in TBA value and the development of oxidized odor. Among the four additives examined, sodium ascorbate was most effective, especially when sodium nitrite coexisted. The experimental findings that the addition of sodium ascorbate favored the formation of nitrosopigment in the sausage during cooking process and that there was a higher correlation between nitrosopigment content and flavor score of the sausage, indicating the important role of nitrosopigment in the inhibition of oxidative deterioration of the flavor of the sausage.

Lipid oxidation in fish sausage and its inhibition - III. Effect of chelating agents and antioxidants on the lipid oxidation in fish sausage.