Impact of selected mushrooms on inhibition of lipid oxidation of the muscle tissue of herring during frozen storage | Zendy

L. Stodołnik | Zendy; Rafał Andrzejewski | Zendy

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Impact of selected mushrooms on inhibition of lipid oxidation of the muscle tissue of herring during frozen storage

Author(s) -

L. Stodołnik,

Rafał Andrzejewski

Publication year - 1997

Publication title -

acta ichthyologica et piscatoria

Language(s) - English

Resource type - Journals

eISSN - 1734-1515

pISSN - 0137-1592

DOI - 10.3750/aip1997.27.2.12

Subject(s) - herring , lipid oxidation , food science , mushroom , muscle tissue , chemistry , biology , biochemistry , fishery , antioxidant , anatomy , fish <actinopterygii>

Oxidative changes of the lipids in the minced muscle tis sue of herring containing two mushroom species Agaricus bi torquis and Xerocomus badius were analysed in the course of 3-month-long frozen storage at-25°C. A good inhibition of the lipid oxidation of the muscle tissue of herring to hydroperoxi des and dienes using the mushrooms was observed. The mush rooms were also active in slowing down the accumulation of the secondary oxidation products. The overall antioxidative ac tivity of the mushrooms was higher than that of BHA in the re spect of lipids of the muscle tissue of herring stored in the fro zen conditions.

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