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Effect of Processing Variables on Lipid Stability in Smoked Great Lakes Whitefish
Author(s) -
CUPPETT S. L.,
GRAY J. I.,
BOOREN A. M.,
PRICE J. F.,
STACHIW M. A.
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.tb08565.x
Subject(s) - chemistry , nitrite , food science , salt (chemistry) , lipid oxidation , antioxidant , smoke , biochemistry , organic chemistry , nitrate
Lipid stability of smoked Great Lakes whitefish was affected by salt level, presence of nitrite, and the type (wood vs liquid) and level of smoking used during processing. The addition of salt significantly (p<0.01) increased the levels of oxidation. However, of the salt containing samples, the 4% salt (water‐phase) were the least oxidized. Wood smoke exhibited significantly (p<0.01) greater antioxidant activity than any of the levels of liquid smoke tested. The addition of nitrite to smoked whitefish significantly (p<0.01) reduced the level of oxidation, and did not result in the formation of N‐nitroso compounds.