Inhibition of Lipid Peroxidation of Frozen Mackerel by Pre-storage Antioxidant Superficial Treatment

University of Food Technology, Technological Faculty, Technology of Meat and Fish Department, BG - 4002 Plovdiv, Bulgaria


DRAGOEV, S. G., 2008. Inhibition of lipid peroxidation of frozen mackerel by pre-storage antioxidant superficial treatment. Bulg. J. Agric. Sci., 14: 283-289

With the help of TBARS the antioxidative effect of rosemary extract, rutin, quercetin, sodium erythrobate, BHT, α-tocopherol and a blend, containing rosemary extract, quercetin concentrate and sodium erythrobate on the lipid peroxidation of frozen mackerel, stored 360 d at -18° C has been studied. It is determined that the best inhibition of the lipid peroxidation of frozen mackerel is achieved when its surface is treated with solution of the composition of rosemary (Rosmarinus officinalis) extract, quercetin concentrate from flower buds of Japanese acacia (Sophora japonica) and sodium erythrobate in concentration 200 fish. According TBARS values of frozen mackerel stored 360 d at -18° C the antioxidants tested are arranged in the following descending row: 200 natural antioxidants composition > 200 BHT > 30 BHT 200 rosemary extract 30 natural antioxidants composition > 200 quercetin > 200 sodium erythrobate > 200 α-tocopherol > 30 α-tocopherol 30 sodium erythrobate > 30 rosemary extract 200 rutin 30 quercetin > 30 rutin > control sample without antioxidants.

Key words: antioxidants, inhibition, lipid peroxidation, frozen fish
Abbreviations: ANOVA - analysis of variance; BHA -butylated hydroxyanisol; BHT - butylated hydroxytoluene; EDTA - ethylenediaminetetraacetic acid; NDGA - nordehydroguiaretic acid; MDA - malondialdehyde; TBARS - 2-thiobarbituric acid reactive substances; TBHQ - tertiary butylated hydroxyquinone; DTPA - 2-ethylene 3-aminopentaacetic acid; THBP - three hydroxybutirophenone; STPP - sodium three polyphosphate; d2020 - relative density; ПD20 - coefficient of refraction

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