Effects of Antioxidants on the Chemical and Sensorial Stability of Minced Jack Mackerel in Frozen Storage

The effect of antioxidants on minced jack mackerel stored at −20°c for 90 days was evaluated. The antioxidants used were: ethyl-enediaminetetraacetic acid (EDTA), tert-butylhydroxiquinone (TBHQ), butylhydroxianisol (BHA), butylhydroxitoluene (BHT), and sodium erythorbate (SE) with or without sodium...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2007-01, Vol.15 (4), p.95-106
Main Authors: Salas, Alberto Maldonado, Barriga, Sanchez Maritza, Castro, Rafael Vicente, Albrecht-Ruiz, Miguel
Format: Article
Language:English
Subjects:
Antioxidants
frozen minced
Jack mackerel (Trachurus picturatus murphyi)
Marine
Scomber
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Summary:The effect of antioxidants on minced jack mackerel stored at −20°c for 90 days was evaluated. The antioxidants used were: ethyl-enediaminetetraacetic acid (EDTA), tert-butylhydroxiquinone (TBHQ), butylhydroxianisol (BHA), butylhydroxitoluene (BHT), and sodium erythorbate (SE) with or without sodium tripolyphosphate (STPP). Sensorial (taste, texture, and odor) and chemical (peroxide values, free fatty acids, fatty acids, and thiobarbituric acid) changes were evaluated during storage. The best results, by sensorial evaluation, peroxide value (POV) and thiobarbituric acid (TBA) levels, were obtained with the following mixtures: 0.1% SE, 0.5% STPP, and 0.025% EDTA; 0.1% SE and 0.5% STPP; and 0.01% BHA and 0.01% BHT. Free fatty acids (FFA) increased during the study independently of the presence of antioxidants. Our findings also suggest that docosahexenoic acid (DHA) levels do not33 reflect oxidation in frozen minced jack mackerel.
ISSN:1049-8850
1547-0636
DOI:10.1300/J030v15n04_07