Lipid Oxidation in Blueback Herring, 'Alosa aestivalis', during Frozen and Superchilled (-2 deg C) Storage; Effect of TBHQ Antioxidant

摘要

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 (-2C for 12 weeks) to accelerate and duplicate the effects of longer term low-temperature storage (-20C 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 -2C; patterns of change were similar at the two temperatures with TBA and COP values increasing and eventually declining.