Abstract:The antioxidant properties of tert-butylhydroquinone (05 g kg-' + 20 g kg-' ascorbic acid-TBHQ-AS) and an extract of rosemary (2.5 g kg-') alone and in combination were determined by their addition as solutions to cooked fish flakes stored at -20°C. Oxidation was measured by following changes in free fatty acids, thiobarbituric acid number, fatty acid composition and sensory evaluation. The order of effectiveness in inhibiting oxidation was TBHQ-AS > combination > rosemary > untreated control -70°C > untreated control -20°C. Sensory evaluation indicated that green aroma and flavor notes were associated with the rosemary extract, while fish oil notes were associated with untreated samples.
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