ABILITY OF CHEMICAL MEASUREMENTS TO DIFFERENTIATE OXIDATIVE STABILITIES OF FROZEN MINCED MUSCLE-TISSUE FROM FARM-RAISED STRIPED BASS AND HYBRID STRIPED BASS

Minced muscle tissue from farm-raised striped bass (Morone saxatilis) and hybrid striped bass (Morone chrysops x Morone saxatilis) were subj ected to fluctuating frozen temperatures (-18-degrees to -6-degrees-C) for 0, 3, 6 and 9 months. Oxidative stabilities of the bass samples c ould be differentiated during the induction phase by monitoring the pr oduction of thiobarbituric acid-reactive substances and several headsp ace volatiles, as well as degradation of alpha-tocopherol equivalents. Chemical measurements which were successful at differentiating the ox idative susceptibilities of the bass samples during propagation includ ed conjugated dienes, organic fluorescent pigments, total headspace vo latiles and loss of alpha- tocopherol equivalents. Hybrid striped bass was less stable in early phases of storage because of lower concentra tions of antioxidants. Higher rates of oxidation observed during propa gation in striped bass samples could be due to the greater susceptibil ity of its phospholipid fraction to oxidize and/or its higher concentr ation of iron.