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Protection of Menhaden Mince Lipids from Rancidity during Frozen Storage
Author(s) -
HWANG KEUM T.,
REGENSTEIN JOE M.
Publication year - 1989
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.1365-2621.1989.tb05936.x
Subject(s) - chemistry , menhaden , food science , antioxidant , lipid oxidation , ascorbic acid , hydrolysis , peroxide , biochemistry , fish <actinopterygii> , organic chemistry , fishery , biology , fish oil
Several antioxidants as well as vacuum packaging and changes in frozen storage temperatures (‐7°C and ‐20°C) were tested for their effect on the peroxide values and free fatty acids (FFA) of frozen minces from Gulf menhaden, Brevoortia patronus and Atlantic men‐haden, Brevoortia tyrannus. Vacuum packaging was the most effective in retarding oxidative rancidity. Storage at ‐20°C also reduced the oxidation versus ‐7°C. Ascorbic acid and crythorbic acid had the best antioxidant activity of the additives tested. Tocopherols, rosemary extracts, and tertiary butylhydroquinone (TBHQ) had limited antioxidant activity. Storage at ‐20°C inhibited hydrolytic rancidity. Neither vaccum packaging nor any of the additives prevented FFA development at ‐7°C.