Ohshima T, Yankah V V, Ushio H, Kiozumi C
Department of Food Science and Technology, Tokyo University of Fisheries, Japan.
Adv Exp Med Biol. 1998;434:181-8. doi: 10.1007/978-1-4899-1925-0_15.
Raw whole fishes (Horse mackerel, Trachurus japonicus) were degutted and separately treated with antioxidants BHA, BHT, TBHQ and tocopherol before fermentation, by completely immersing the samples in 0.1% antioxidant solutions. Fish samples were then salted, fermented and dried to mark the end of processing. A portion of the control samples were packed in an oxygen absorber during storage for 2 months at room temperature to study the effect of oxygen scavenging on lipid oxidation. The moisture content and total lipid decreased with processing and storage. An inductive effect of the fish oil was observed with 2-thiobarbituric acid values and the formation of lysophos-phatidylcholine (LPC) for TBHQ and BHA treated fish during the fermentation process. Free fatty acid formation was detected in all fish samples throughout processing and storage. For samples treated with tocopherol, only *-tocopherol was detected at the end of 2 months storage. Although TBHQ showed the best antioxidative effect during processing, it was the fastest synthetic antioxidant to be depleted. However, relatively high levels of BHA were present in the sample after 2 months storage. Red color patches, suspected to be antioxidant degradative products, were observed around the operculum of TBHQ treated samples after processing.
新鲜的整条鱼类（竹荚鱼，日本竹荚鱼）在发酵前进行去内脏处理，并分别用抗氧化剂丁基羟基茴香醚（BHA）、二丁基羟基甲苯（BHT）、叔丁基对苯二酚（TBHQ）和生育酚进行处理，方法是将样品完全浸入0.1%的抗氧化剂溶液中。然后对鱼样品进行腌制、发酵和干燥，标志加工结束。一部分对照样品在室温下储存2个月期间用吸氧剂包装，以研究除氧对脂质氧化的影响。水分含量和总脂质含量随着加工和储存过程而降低。在发酵过程中，对于用TBHQ和BHA处理的鱼，通过硫代巴比妥酸值和溶血磷脂酰胆碱（LPC）的形成观察到鱼油的诱导作用。在整个加工和储存过程中，在所有鱼样品中均检测到游离脂肪酸的形成。对于用生育酚处理的样品，在储存2个月结束时仅检测到α-生育酚。尽管TBHQ在加工过程中显示出最佳的抗氧化效果，但它是消耗最快的合成抗氧化剂。然而，在储存2个月后样品中存在相对较高水平的BHA。在加工后，在TBHQ处理的样品的鳃盖周围观察到红色斑块，怀疑是抗氧化剂降解产物。
