Effects of Chemical Additives on Extending the Shelf Life of Frozen Minced Sucker (Catostomidae) Flesh

Abstract

A 44-day accelerated storage test at −4 °C was used to evaluate the relative effects of sodium erythorbate, disodium EDTA, and sodium tripolyphosphate on the development of oxidative rancidity in samples of minced sucker. Sensory testing and 2-thiobarbituric acid values were used to evaluate the changes in the samples. Sodium erythorbate was found to inhibit the development of oxidative rancidity as determined chemically and to contribute to maintaining a higher flavor score in the sensory testing.

Oxidative Susceptibility of Catfish Lipids as Affected by the Microenvironment of Ascorbic Acid

“…Ascorbic acid or its isomer erythorbic acid has previously been found to inhibit lipid oxidation in muscle tissues when applied exogenously by itself or in combination with other additives (Deng et ul. 1977;Iredale and York 1977;Bilinski et ul. 1979;1981 ;Licciardello et ul.…”

“…Numerous studies have been conducted over the years to evaluate the effect of individual additives or combinations of additives on oxidative stability. In the case of ascorbic acid, both inhibition and acceleration of oxidation have occurred upon its application (Benedict et al 1975;Deng et al 1977;Iredale and York 1977;Tsai et al 1978;Bilinski et al 1979;1981;Licciardello et al 1980;Hwang and Regenstein 1988;Freeman et al 1991;Hatate and Kochi 1992;Ramanathan and Das 1992;Sante and Lacourt 1992;Fair and Williams 1995). Inconsistencies in effects may be ascribed to different concentrations of ascorbic acid used in the studies, or different oxidative measurements used for evaluating the effectiveness of the antioxidant.…”

Composition of Lipids and Proteins of Deboned Minced and Filleted White Sucker (Catostomus Commersoni)

“…The white sucker or freshwater mullet (Catostomus commersoni) is widespread in major river systems of the USA, but has been studied little because of its undesirability as a game or food fish (Eiriksdottir 1974). The limited acceptance of this fish is partly due to the distribution of fine intramuscular bones throughout the fleshy portion (Iredale and York 1977;Dawson et al 1978). With the development of deboning machines, a boneless minced flesh product can be prepared from this fish and be used in a variety of meat-like products (Baker et al 1976).…”

“…Dawson et al (1978) reported that untreated minced flesh of sucker could be stored at -18°C for at least 6 months without serious lipid oxidation. Iredale and York (1977) reported that with the addition of sodium erythorbate, the minced sucker could be stored at -4°C for 44 days with retention of flavor.…”

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

“…life of these products (Aubourg et al, 2004;Iredale and York, 1977;Moledina et al, 1977;Molins, 1990). The aim of this work is to evaluate the effect of antioxidants, single or in combined form, on the stability of minced jack mackerel during its storage at Ϫ20∞C.…”