CONTROL OF LIPID OXIDATION IN COOKED AND UNCOOKED REFRIGERATED CARP FILLETS BY ANTIOXIDANT AND PACKAGING COMBINATIONS

The effect of several commercial antioxidants on lipid oxidation of co mmon carp fillets stored at similar to 5 degrees C for 16 days was eva luated. Also, different packaging conditions were used to study their effects on lipid oxidation and rancid odor. Antrancine 350 was found t o be the best antioxidant in controlling lipid oxidation throughout th e refrigerated storage. This antioxidant was highly effective at a con centration of 200 ppm and dipping time of 45 min. Vacuum packaging was more effective (P less than or equal to 0.05) in retarding oxidative rancidity than was packaging without vacuum. The cooked fillets, packa ged either with or without vacuum, had higher (P less than or equal to 0.05) TEA values than did the uncooked fillets. Also, hot packaging g ave better protection against lipid oxidation compared to cold and amb ient temperature packaging. The sensory evaluation test revealed that the uncooked fillets stored in nylon-polyester bags was the most accep table treatment throughout the refrigerated storage, while fillets pac kaged in polyethylene bags without vacuum were unacceptable by the end of the 16 day storage.