Antioxidants and Prevention of Rancidity in certain Pacific Coast Fish


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.

Access optionsAccess options

Rent or Buy article

Get time limited or full article access on ReadCube.


All prices are NET prices.


  1. 1

    Banks, A., J. Soc. Chem. Ind., 56, 13 T (1937).

  2. 2

    Lea, C. H., J. Soc. Chem. Ind., 56, 376 T (1937).

  3. 3

    Tarr, H. L. A., J. Fish. Res. Bd. Can., 5, 411 (1942).

  4. 4

    Stansby, M. E., and Harrison, R. W., U.S. Fish and Wildlife Service Spec. Sci. Rep., No. 15 (1942).

  5. 5

    Banks, A., J. Soc. Chem. Ind., 57, 124 T (1938).

  6. 6

    Lea, C. H., J. Soc. Chem. Ind., 63, 55 (1944).

  7. 7

    Lea, C. H., J. Soc. Chem. Ind., 63, 107 (1944).

  8. 8

    Hilditch, T. P., Chem. and Ind., No. 8, 67 (1944).

  9. 9

    Lea, C. H., "Rancidity in Edible Fats",D.S.I.R. Food Invest. Spec. Rep., No. 46 (1938).

  10. 10

    Tarr, H. L. A., Nature, 147, 417 (1941).

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Further reading


By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.