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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.

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