Control of Rancidity in Fish Flesh: I. Chemical Antioxidants

1 March 1947

journal article
Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada

Vol. 7a (3) , 137-154
https://doi.org/10.1139/f47-015

Abstract

The development of rancidity in the naturally occurring fats of frozen fish was retarded by treatment with ascorbic acid (0.05%), ethyl, n-propyl, n-butyl or hexyl gallates (0.01 to 0.05%), and cysteine hydrochloride (0.05%). Ethanol ammonium gallate (0.02%), dodecyl thiodipropionate (0.05%), thiourea (0.05%), citric and tartaric acids (0.02%) were ineffective. The loss of surface red colour which occurred during storage of coho and red spring salmon was largely prevented by pre-treatment with 0.02% of ethyl or propyl gallate. Both NaCl and NaNO₂ acted as pro-oxidants in frozen fish. In unfrozen salmon flesh stored at 0 °C. both ethyl gallate and NaNO₂ retarded fat oxidation and bacterial increase.

Keywords

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