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Antioxidants to Preserve Rockfish Color
Author(s) -
WASSON D.H.,
REPPOND K.D.,
KANDIANIS T.M.
Publication year - 1991
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.1365-2621.1991.tb08641.x
Subject(s) - chemistry , butylated hydroxytoluene , rockfish , ascorbic acid , food science , sodium , antioxidant , fish <actinopterygii> , biochemistry , fishery , organic chemistry , biology
Thornyhead rockfish, Sebastolobus alascanus , were treated with mixed tocopherols, alone or plus ascorbic acid (TCAA), butylated hydroxytoluene (BHT) and sodium erythorbate to preserve red skin color during frozen storage. While all treatments significantly improved color retention compared to the control, at 4 mo the TCAA treated fish had significantly higher red color scores than any other treatment group, as measured using the CIE L*a*b* scale. The TCAA dip also appeared to enhance the red color compared to pre‐treatment values.