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Prediction of Shelf‐Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS Number
Author(s) -
KURADE SANGAM A.,
BARANOWSKI JOHN D.
Publication year - 1987
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.1365-2621.1987.tb06598.x
Subject(s) - tbars , autoxidation , thiobarbituric acid , myoglobin , chemistry , food science , fish <actinopterygii> , lipid oxidation , shelf life , hemoglobin , fish products , biochemistry , fishery , lipid peroxidation , biology , antioxidant
The lipid, iron, myoglobin, and hemoglobin contents and the time for extracted lipids to gain 1% weight (a measure of autoxidation potential) were measured in 12 samples of six fish species. These were taken singly and in combination to prepare models to predict the shelf life of frozen minced fish, based on thiobarbituric acid reactive substance levels. By using only the potential for the extracted lipids to autoxidize, a reasonably accurate model was obtained (R 2 = 0.83). Incorporating some of the compositional factors into the models improved the simple model. These models could be useful in providing fairly rapid estimation of the TBA number based shelf‐life of frozen minced fish.