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Influence of antioxidants on the sensory quality and oxidative rancidity of frozen edible oyster.

Author(s) : JAWAHAR-ABRAHAM T., BALASUNDARI S., INDRA-JASMINE G., JEYACHANDRAN P.

Type of article: Article

Summary

The sensory acceptability declined steadily during storage and was accompanied by an increase in the oxidative rancidity of the product. Addition of clove powder significantly reduced the oxidative rancidity, measured as thiobarbituric acid reactive substances, and improved the sensory acceptability of the product.

Details

  • Original title: Influence of antioxidants on the sensory quality and oxidative rancidity of frozen edible oyster.
  • Record ID : 1995-2373
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 2
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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