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Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout
Author(s) -
WEILMEIER D.M.,
REGENSTEIN J.M.
Publication year - 2004
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.1365-2621.2004.tb15498.x
Subject(s) - mackerel , chemistry , trout , antioxidant , food science , propyl gallate , phosphate , sodium , ascorbic acid , inorganic chemistry , biochemistry , fishery , fish <actinopterygii> , organic chemistry , biology
The addition of phosphates, such as sodium tripolyphosphate (STPP), to mackerel samples showed an antioxidant effect, although not as strong as that of propyl gallate (PG), ascorbic acid (AA), or erythorbic acid (EA). Phosphates were particularly effective in the white muscle. This effect was not observed in lake trout, where EA was a strong pro‐oxidant. In mackerel, the addition of STPP with other free radical quenchers did not enhance the anti‐oxidant effect. Smaller, monovalent cation phosphates were better antioxidants than larger cations with higher valences. Although the concentration and type of phosphate may affect the oxidation rate of the mackerel, their effect was found to be masked by certain factors.