抄録
Antioxidant effects of natural tocopherol mixture, calcium phytate and inositol on marinatedsardine Sardinops melanostictus during cold storage were compared with that of BHA.
Salted fillets of sardine were dipped into the pickling solutions with and without added anti-xidants and then stored at 3°C for 200 days. During storage, peroxide value(POV), carbonylvalue(COV), TBA value and acid value(AV)were determined on the lipids of samples.
POV, COV and TBA value of the lipid in control sample without added antioxidant increased remarkably during first 5-10 days of storage and then slowly for up to 200 days of storage. Rancid flavor of the sample was detected organolepticaliy after 60 days of storage. In the sample treated with the pickling solation containing either 0.10% inositol or 0.05% calcium phytate, the lipidoxidation proceeded at slightly lower rate than that of the control sample. Tocopherol mixture (0.05%) was fairly effective on protection of lipid oxidation, especially in combination with inositoland/or calcium phytate, though somewhat inferior to 0.02% BHA.
However, effect of 0.05% tocopherol mixture combined with 0.10% inositol on the stability of linoleic acid at 40°C was similar to that of 0.05% tocopherol mixture alone; inositol did notshow any synergistic effect on protection of linoleic acid oxidation.
