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Inhibition of oxidative rancidity in frozen cooked fish flakes by tert ‐butylhydroquinone and rosemary extract
Author(s) -
Boyd L C,
Green D P,
Giesbrecht F B,
King M F
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740610114
Subject(s) - food science , chemistry , thiobarbituric acid , flavor , fish oil , aroma , antioxidant , fish <actinopterygii> , ascorbic acid , oxidative phosphorylation , lipid oxidation , biochemistry , biology , lipid peroxidation , fishery
The antioxidant properties of tert ‐butylhydroquinone (0·5 g kg −1 + 20 g kg −1 ascorbic acid—TBHQ‐AS) and an extract of rosemary (2·5 g kg −1 ) alone and in combination were determined by their addition as solutions to cooked fish flakes stored at ‐ 20°C. Oxidation was measured by following changes in free fatty acids, thiobarbituric acid number, fatty acid composition and sensory evaluation. The order of effectiveness in inhibiting oxidation was TBHQ‐AS > combination > rosemary > untreated control −70°C > untreated control ‐20°C. Sensory evaluation indicated that green aroma and flavor notes were associated with the rosemary extract, while fish oil notes were associated with untreated samples.