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Lipid oxidation in blueback herring, Alosa aestivalis, during frozen and superchilled ( -2°C) storage : effect of TBHQ antioxidant
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  • Description:
    Blueback herring, Alosa aestivalis, were used in a pilot study of lipid oxidation during low-temperature storage to (1) assess the usefulness of a higher storage temperature (-2°C for 12 weeks) to accelerate and duplicate the effects of longer term low-temperature storage )-20°C for 12 months) on lipid oxidation, and (2) evaluate several different chemical methods to monitor lipid oxidation changes during low-temperature storage of fishery products. The effectiveness of TBHQ antioxidant was also evaluated at both storage temperatures. Results indicated that the lipid oxidation rate was about 4 times faster at -2°C; patterns of change were similar at the two temperatures with TBA and COP values increasing and eventually declining. CHanges in fatty acid composition and iodine values were not useful measurements of lipid oxidation in this study. Measured TBA and COP values were consistently higher for untreated fillets, indicating greater lipid oxidation. Limited sensory evaluations indicated that TBHQ treatment was effective, but differences were not statistically significant.
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