Title page for ETD etd-82598-112712


Type of Document Master's Thesis
Author Turner, Aretha G.
Author's Email Address arturner@vt.edu
URN etd-82598-112712
Title The Efficacy of Using Natural Antioxidant Blends to Control Oxidative Rancidity in Headed and Gutted, Filleted, and Minced Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage
Degree Master of Science
Department Food Science and Technology
Advisory Committee
Advisor Name Title
Flick, George J. Jr. Committee Chair
Conforti, Frank D. Committee Member
Duncan, Susan E. Committee Member
Haugh, C. Gene Committee Member
Keywords
  • natural antioxidant
  • rosemary
  • oxidation
  • tocopherol
  • citric acid
  • ascorbic acid
  • rainbow trout
  • fish
Date of Defense 1998-09-21
Availability restricted
Abstract
The antioxidant properties of various blends of rosemary extract and tocopherols, either alone or with citric and ascorbic acid, were compared in filleted, headed and gutted, and minced rainbow trout (Oncorhynchus mykiss). The filleted and headed and gutted products were stored at -29 degrees C for twelve months, while the minced was stored at the same temperature for 24 weeks. Oxidation was measured by following changes in thiobarbituric reactive substances, conjugated diene hydroperoxides, texture, drip loss, pH, sensory evaluation, and gas chromatographic detection of aldehydes. Natural antioxidants, in particular those that contained citric and ascorbic acids, were effective at retarding the development of conjugated diene hydroperoxides and malonaldehyde (p<0.05). Furthermore, sensory evaluation indicated that treated samples were less oxidized. In subsequent studies, however, it was determined that the herbal flavor notes associated with natural antioxidants complicated the ability of the experienced panel to judge extent of oxidation. Also, using filleted samples, further consumer sensory panels indicated that after 12 months frozen storage, the treated and control samples were equally acceptable. For both the filleted and headed and gutted samples, no texture differences were noted over storage time or between control or variable treatments. When using natural antioxidant products, drip loss and pH were found unreliable predicators of oxidation or muscle degradation.
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[VT] appendix1.pdf 23.77 Kb 00:00:06 00:00:03 00:00:02 00:00:01 < 00:00:01
[VT] appendix2.pdf 18.41 Kb 00:00:05 00:00:02 00:00:02 00:00:01 < 00:00:01
[VT] appendix3.pdf 12.38 Kb 00:00:03 00:00:01 00:00:01 < 00:00:01 < 00:00:01
[VT] ATURNER.PDF 226.37 Kb 00:01:02 00:00:32 00:00:28 00:00:14 00:00:01
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