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

Abstract

The effect of antioxidants on minced jack mackerel stored at Ϫ20ЊC for 90 days was evaluated. The antioxidants used were: ethylenediaminetetraacetic 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.

Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

“…FFA values of the controls and treated samples increased with storage time; by the end of the storage period (month 11), however, samples containing 1% BLO, TO, RO, BSO, SO, GSO, FSO and LO reached significantly (P \ 0.05) lower FFA value of 0.97, 1.59, 2.16, 1.45, 1.15, 1.06, 0.97 and 1.21% in comparison with the controls, which attained a higher level of 2.55%, respectively. Salas et al (2006) and Lugasi et al (2007) found lower contents of TBARS in synthetic (0.02% TBHQ) and natural antioxidant (rosemary extract) coated fish samples than those of the uncoated samples throughout the storage time.…”