Inhibition of lipid oxidation in the minced muscle tissue of the Baltic herring through usage of hawthorn and elder flowers in the conditions of frozen storage

Stodolnik,L.; Samson,E.

Inhibition of lipid oxidation in the minced muscle tissue of the Baltic herring through usage of hawthorn and elder flowers in the conditions of frozen storage

Авторы

Stodolnik,L.

Samson,E.

Издатель

Pensoft Publishers

Описание

The oxidation rate of the lipids of minced muscle tissue of the Baltic herring was analyzed. The tissue had been stored for 3 months at the temperature of -25°C, with addition of plant raw materials: hawthorn flower (0.5%), elder flower (0.5%), and the mixture of those flowers (0.25% + 0.25%) supplementing buthylated hydroxyanisole (BHA)-a synthetic phenolic antioxidant.