Oxidative Deterioration of Canned Lake Whitefish (Coregonus clupeaformis) Treated with Antioxidants

Publisher Website
Google Scholar
Abstract
Lake whitefish (Coregonus clupeaformis) was canned with one of two antioxidant mixtures, AX1 (20% butylated hydroxyanisole, 20% butylated hydroxytoluene) or AX2 (10% butylated hydroxyanisole, 10% butylated hydroxytoluene, 6% citric acid, and 6% propyl gallate), and compared to untreated control samples. The flavor and quality of the fish were examined at intervals during 4 days of open refrigerated storage using sensory, chemical, and physical methods. Both thiobarbituric acid (TBA) values and the results of paired flavor comparisons by an eight-member trained sensory panel demonstrated that the greatest degree of oxidative deterioration was always associated with the untreated fish, while AX1-treated fish exhibited the least amount of "off-flavor" over the storage period. The relative degree of "off-flavor" as evaluated by the panelists tended to increase on storage; TBA values showed a linear relationship with time. Tristimulus readings using the Hunter Colorimeter showed a significant difference between the control sample and the two antioxidant-treated samples with respect to the pink color of freshly opened canned whitefish.

This publication has 0 references indexed in Scilit: