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CONTROL OF HEAT INDUCED OXIDATIVE RANCIDITY IN REFRIGERATED SHARK AND MACKEREL.

Author(s) : YOUNATHAN M. T., OON J. K., YUSOF R. B. M.

Type of article: Article

Summary

RANCIDITY IN HEATED SHARK AND MACKEREL WAS DETERMINED BY THE THIOBARBITURIC ACID (TBA) TEST AND SENSORY EVALUATIONS. CONTROL MEASURES USED WERE 1% AND 2% HOT WATER EXTRACT OF YELLOW ONION PEEL AND 1% ONION JUICE. TBA VALUES WERE SIGNIFICANTLY AFFECTED BY STORAGE PERIODS AND EXPERIMENTAL TREATMENTS. A 2% YELLOW ONION PEEL HOT WATER EXTRACT WAS THE MOST EFFECTIVE MEANS OF REDUCING RANCIDITY. BOTH FISHES CONTAINED OLEIC ACID ; MACKEREL CONTAINED A HIGHER PERCENTAGE OF PALMITIC ACID. DECOSAHEXAENOIC ACID WAS PRESENT IN LARGER AMOUNTS IN MACKEREL THAN IN SHARK.

Details

  • Original title: CONTROL OF HEAT INDUCED OXIDATIVE RANCIDITY IN REFRIGERATED SHARK AND MACKEREL.
  • Record ID : 1983-2222
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 1; 1983.01-02; 176-178; 4 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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