Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel |
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| Authors: | STEPHEN D KELLEHER LAURIE A SILVA HERBERT O HULTIN KURT A WILHELM |
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| Affiliation: | Authors Kelleher and Hultin are affiliated with the Massachusetts Agricultural Experiment Station, Dept. of Food Science, Univ. of Massachusetts-Amherst, Marine Foods Laboratory, Marine Station, Gloucester, MA 01930. Author Silva is with the National Standards and Specifications Branch, USDC/NOAA, National Marine Fisheries Service, Gloucester, MA 01930. Author Wilhelm is with the Northeast Center Laboratory, NOAA, National Marine Fisheries Service, Gloucester, MA 01930. |
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| Abstract: | An antioxidative system that was designed to maintain heme iron reduced, nonheme iron as an inactive chelate, and provide free radical scavenging in the aqueous and lipid phases, was most effective when added early in the processing of washed, minced mackerel muscle. Mince prepared from mackerel dark muscle showed greater propensity to oxidize than did the mince from light muscle. Washed mince from light muscle in the presence of the antioxidative system showed no loss of odor quality during 24 wk at -20°C. Postmortem age of the mackerel muscle had little effect on initial odor quality of the washed mince. |
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| Keywords: | mackerel fish lipid oxidation minced mackerel antioxidants oxidation |
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