Open Collections

Antioxidant glazes for whole dressed fish

University of British Columbia

Certain compounds having the "carbonyl enediol" structure ( Formula omitted) , and also sodium chloride, were studied for use in glazes for frozen whole dressed fish. Incorporation of these compounds caused, in general, formation of thicker, glazes on the fish than did water alone and the glazes so formed were relatively non-cracking. The cyclic compounds, reductinic acid (in concentration 0.6475% or 0.00568M), and 1-ascorbic acid (1.0% or 0.00568M), afforded satisfactory protection against oxidative rancidity for periods of the order of 5 to 6 months. On the other hand, the acyclic compounds, reductone (0.5% or 0.00568M), diammonium dihydroxymaleate (0.518% or 0.00568M), dihydroxy maleic acid (0.84% or 0.00568M), gave comparatively poor protection. Sodium chloride (2.0%) gave about the same protection as water alone. The antioxidants probably protect the fish against oxidative rancidity by rendering atmospheric oxygen unavailable to the indigenous fats.

Text

2012-03-16

For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.

http://hdl.handle.net/2429/41481

Zoology

University of British Columbia

Graduate