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Control of Heat Induced Oxidative Rancidity in Refrigerated Shark and Mackerel
Author(s) -
YOUNATHAN MARGARET T.,
OON JUAT K.,
YUSOF ROKIAH B. MOHD.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14817.x
Subject(s) - mackerel , food science , thiobarbituric acid , chemistry , oleic acid , palmitic acid , fatty acid , lipid oxidation , fishery , biology , biochemistry , fish <actinopterygii> , lipid peroxidation , oxidative stress , antioxidant
Oxidative rancidity in heated shark and mackerel was determined by the thiobarbituric acid (TBA) test and sensory evaluations. Control measures used were 1% and 2% hot water extract of yellow onion peel and 1% onion juice. TBA values of heated shark and mackerel were significantly affected by storage periods and experimental treatments (P<0.05). A 2% yellow onion peel hot water extract was the most effective means of reducing rancidity in both shark and mackerel tissue. Fatty acid analyses showed that both tissues contained oleic acid (18:1ω9); mackerel contained a higher percentage of palmitic acid (16:0) than shark. Decosahexaenoic acid (22:6ω3) was present in larger amounts in mackerel than in shark.