An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment

Summary The effect of preliminary ascorbic and citric acid (AA and CA, respectively) soaking treatments on the rancidity development in Wels catfish (Silurus glanis) fillets during further frozen storage (−18 °C; up to 6 months) was studied. Rancidity development was measured by biochemical quality...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2009-08, Vol.44 (8), p.1503-1509
Main Authors: Pourashouri, Parastoo, Shabanpour, Bahare, Aubourg, Santiago P., Rohi, Javad Daghigh, Shabani, Ali
Format: Article
Language:English
Subjects:
Ascorbic acid
Biological and medical sciences
citric acid
fillet
Food industries
frozen storage
Fundamental and applied biological sciences. Psychology
rancidity
Silurus glanis
Wels catfish
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary The effect of preliminary ascorbic and citric acid (AA and CA, respectively) soaking treatments on the rancidity development in Wels catfish (Silurus glanis) fillets during further frozen storage (−18 °C; up to 6 months) was studied. Rancidity development was measured by biochemical quality indices (formation of free fatty acids, peroxides and secondary oxidation products) and compared with sensory analysis (appearance, rancid odour and consistency) and general chemical analyses (pH, expressible moisture and heme iron contents). When compared with control samples, AA‐ and CA‐treated samples showed a lower (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2007.01660.x