Procedure to prevent the development of rancidity and preserve the quality of fish products and processed fish products.

摘要

Procedure to prevent the development of rancidity and preserve the quality of fish products and processed fish products.; The objective of this proposal is to increase shelf life and stability in fish products, molluscs or crustaceans during storage delaying oxidative rancidity to control the formation of aromas and flavors associated thereof.; Methods for increasing the shelf life and stability in fish products filleted, chopped, or emulsified proposed are based on the combination of: a) reduced susceptibility to oxidation by washing the prooxidant or by forming a barrier substances to oxygen glaze, with b) the addition of hydroxytyrosol (10-200 ppm based on weight of the muscle) as a natural antioxidant, completely water soluble high antioxidant capacity and a significant functional role.