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Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract.

Author(s) : BOYD L. C., GREEN D. P., GIESBRECHT F. B., KING M. F.

Type of article: Article

Summary

The antioxidant properties of tert-butylhydroquinone and an extract of rosemary, alone and in combination, were determined by their addition as solutions to cooked fish flakes stored at -20 deg C. Sensory evaluation indicated that green aroma and flavour notes were associated with the rosemary extract, while fish oil notes were associated with untreated samples.

Details

  • Original title: Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract.
  • Record ID : 1994-0378
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 61 - n. 1
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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