Antioxidants and Prevention of Rancidity in certain Pacific Coast Fish

Abstract

DURING recent years it has been established that herring muscle1 and pork muscle2 possess a lipoxidase enzyme (or enzymes) which is capable of accelerating post-mortem oxidation of the tissue fats. This enzyme catalyses the formation of peroxides from the unsaturated fatty acids present, and consequently facilitates the development of rancid odours and flavours in the flesh. The enzyme concerned is sensitive to heat, will function actively at temperatures well below 0° C. and its action is markedly accelerated by pure sodium chloride. This last-named property has been used to explain the fact that certain cured fish and meats are particularly liable to become rancid during storage.

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