S. G. DRAGOEV
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 mg.kg-1 fish. According TBARS values of frozen mackerel stored 360 d at -18° C the antioxidants tested are arranged in the following descending row: 200 mg.kg-1 natural antioxidants composition > 200 mg.kg-1 BHT > 30 mg.kg-1 BHT 200 mg.kg-1 rosemary extract 30 mg.kg-1 natural antioxidants composition > 200 mg.kg-1 quercetin > 200 mg.kg-1 sodium erythrobate > 200 mg.kg-1 α-tocopherol > 30 mg.kg-1 α-tocopherol 30 mg.kg-1 sodium erythrobate > 30 mg.kg-1 rosemary extract 200 mg.kg-1 rutin 30 mg.kg-1 quercetin > 30 mg.kg-1 rutin > control sample without antioxidants.