Effects of Chemical Additives on Extending the Shelf Life of Frozen Minced Sucker (Catostomidae) Flesh
- 1 March 1977
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 34 (3) , 420-425
- https://doi.org/10.1139/f77-068
Abstract
A 44-day accelerated storage test at -4.degree. C was used to evaluate the relative effects of sodium erythorbate, disodium EDTA and sodium tripolyphosphate on the development of oxidative rancidity in samples of minced sucker. Sensory testing and 2-thiobarbituric acid values were used to evaluate the changes in the samples. Sodium erythorbate inhibited the development of oxidative rancidity as determined chemically and contributed to maintaining a high flavor score in the sensory testing.This publication has 1 reference indexed in Scilit:
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960