Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids

被引:57
作者
Aubourg, SP [1 ]
Pérez-Alonso, F [1 ]
Gallardo, JM [1 ]
机构
[1] CSIC, Inst Invest Marinas, Vigo 36208, Spain
关键词
frozen storage; horse mackerel; fillets; whole fish; lipid oxidation; citric acid; ascorbic acid; shelf life;
D O I
10.1002/ejlt.200400937
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study is aimed to investigate the effect of aqueous solutions of citric acid (CA) and ascorbic acid (AA) on the lipid stability of horse mackerel (Trachurus trachurus) fillets and whole fish during frozen storage (up to 6 and 9 months, respectively) by means of a soaking pretreatment. Best oxidation inhibition results on fish fillets were obtained when employing a 0.5% CA solution. Lower (p <0.05) peroxide (month 3), thiobarbituric acid-reactive substance (months 1 and 3) and fluorescent compound formation (month 6) values were obtained from CA-treated fish fillets than from the untreated (blank control) and water-treated (water control) fish fillets. In the case of whole fish, soaking pretreatment with a mixture consisting of 0.5% CA and 0.5% AA showed the best results in inhibiting oxidation, as lower (P <0.05) peroxide formation was observed at 6 and 9 months of frozen storage compared to the untreated or water-soaked counterparts. Advantages of both acids (CA and AA) are discussed, and further studies based on the positive role of a CA-AA mixture will be carried out to extend the shelf life of medium- and high-fat content fish species during frozen storage.
引用
收藏
页码:232 / 240
页数:9
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