The development of rancidity in cold‐stored herrings: The influence of some antioxidants
Author:
- 1 June 1952
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 3 (6) , 250-256
Abstract
The influence of the antioxidants ascorbic acid, ethyl gallate, gallic acid and pyrocatechol, as estimated from peroxide determinations, varied considerably. They had no effect on peroxide development in a number of samples; with others there was a significant effect. Tasting tests did not provide evidence of any significant effect, and this result, coupled with evidence which showed that there was no true inhibition, but rather a retardation of peroxide development, is taken to indicate that the antioxidants tested have an insignificant effect on the development of rancidity in cold stored herrings. It was also observed that all the antioxidants had a marked adverse effect on flavour at the concentrations employed. The storage life of filleted herrings was observed to be somewhat less than that of whole herrings and could not be extended by antioxidants.Keywords
This publication has 2 references indexed in Scilit:
- Control of Rancidity in Fish Flesh: I. Chemical AntioxidantsJournal of the Fisheries Research Board of Canada, 1947
- Society of chemical industy, 1937Journal of the Society of Chemical Industry, 1937