Scholarly
    Communications Project


Document Type:Master's Thesis
Name:Aretha G. Turner
Email address:arturner@vt.edu
URN:1998/01055
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 & Technology
Committee Chair: George J. Flick, Jr.
Chair's email:flickg@vt.edu
Committee Members:Susan Duncan
Frank Conforti
C. Gene Haugh
Keywords:natural antioxidant, rosemary, oxidation, tocopherol, citric acid, ascorbic acid, rainbow trout, fish
Date of defense:September 21, 1998
Availability:Release the entire work for Virginia Tech access only.
After one year release worldwide only with written permission of the student and the advisory committee chair.

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.

List of Attached Files

ATURNER.PDF appendix1.pdf appendix2.pdf
appendix3.pdf

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