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

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dc.contributor.authorTurner, Aretha G.en
dc.contributor.committeechairFlick, George J. Jr.en
dc.contributor.committeememberConforti, Frank D.en
dc.contributor.committeememberDuncan, Susan E.en
dc.contributor.committeememberHaugh, C. Geneen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:52:59Zen
dc.date.adate1998-10-06en
dc.date.available2014-03-14T21:52:59Zen
dc.date.issued1998-09-21en
dc.date.rdate1999-10-06en
dc.date.sdate1998-09-21en
dc.description.abstractThe 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.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-82598-112712en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-82598-112712/en
dc.identifier.urihttp://hdl.handle.net/10919/46515en
dc.publisherVirginia Techen
dc.relation.haspartappendix1.pdfen
dc.relation.haspartappendix2.pdfen
dc.relation.haspartappendix3.pdfen
dc.relation.haspartATURNER.PDFen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectnatural antioxidanten
dc.subjectrosemaryen
dc.subjectOxidationen
dc.subjecttocopherolen
dc.subjectcitric aciden
dc.subjectascorbic aciden
dc.subjectrainbow trouten
dc.subjectfishen
dc.titleThe Efficacy of Using Natural Antioxidant Blends to Control Oxidative Rancidity in Headed and Gutted, Filleted, and Minced Rainbow Trout (Oncorhynchus mykiss) During Frozen Storageen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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