STUDIES ON THE CONTROL OF LIPID OXIDATION IN GROUND FISH BY SOME POLYPHENOLIC NATURAL-PRODUCTS

Oxidative rancidity leads to the qualitative deterioration of muscle foods, resulting in the production of unpalatable flavor and odor, thereby shortening shelf life. Lipid oxidation, measured by the production of thiobarbituric acid reactive substances (TBARS), proceeded to a greater extent in raw and cooked fish stored at 4-degrees-C than in that stored at -20-degrees-C over 3 weeks. Several antioxidants were used to study their effects on lipid oxidation in ground fish. On storage (4-degrees-C) day 14, all of the antioxidants, except rutin (200 and 30 ppm) and alpha-tocopherol (30 ppm), were effective in inhibiting lipid oxidation in raw fish. L-Ascrobic acid acted as a prooxidant in steam- and microwave-cooked fish, as well as in the 1-week-stored (at either 4 or -20-degrees-C) steam-cooked fish. The polyphenols quercetin (200 ppm), myricetin (200 ppm), tannic acid (30 and 200 ppm), and ellagic acid (30 and 200 ppm) were potent antioxidants under the same conditions.