Antioxidative Effect of Natural Tocopherols Mixture on Salted and Dried Marine Fish

Abstract

The antioxidative activities of natural tocopherols mixture and the synergistic effects of calcium phytate and ascorbic acid on salted and dried round herring were examined.
Round herrings were dipped into 20% saline solutions with or without tocopherols mixture for 3.5 hours and dried. Below 0.01% concentration of tocopherols had no antioxidative effects, but beyond 0.05% concentrations showed a good protective effect during their storage. Calcium phytate and ascorbic acid showed Synergistic effect.
0.05% Tocopherols mixture with 0.05% calcium phytate or 0.50% ascorbic acid and 0.10% tocopherols mixture showed similar effect as 0.02% BHA.