INHIBITION OF LIPID OXIDATION DURING PROCESSING OF WASHED, MINCED ATLANTIC MACKEREL

被引：45

作者：

KELLEHER, SD

SILVA, LA

HULTIN, HO

WILHELM, KA

机构：

[1] NOAA,NATL MARINE FISHERIES SERV,NATL STAND & SPECIFICAT BRANCH,GLOUCESTER,MA 01930

[2] NOAA,NATL MARINE FISHERIES SERV,NE CTR LAB,GLOUCESTER,MA 01930

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

MACKEREL; FISH; LIPID OXIDATION; MINCED MACKEREL; ANTIOXIDANTS; OXIDATION;

D O I：

10.1111/j.1365-2621.1992.tb11273.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An antioxidative system that was designed to maintain heme iron reduced, nonheme iron as an inactive chelate, and provide free radical scavenging in the aqueous and lipid phases, was most effective when added early in the processing of washed, minced mackerel muscle. Mince prepared from mackerel dark muscle showed greater propensity to oxidize than did the mince from light muscle. Washed mince from light muscle in the presence of the antioxidative system showed no loss of odor quality during 24 wk at -20-degrees-C. Postmortem age of the mackerel muscle had little effect on initial odor quality of the washed mince.

引用

页码：1103 / &

共 21 条

[1]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[2] FACTORS INFLUENCING CATALYSIS OF LIPID OXIDATION BY THE SOLUBLE FRACTION OF MACKEREL MUSCLE [J].